Bazmati rice with pine nuts, basil, yellow cherry tomatoes.
Toast a handful of pine nuts in a fry pan until golden brown. Set aside.
In a saucepan sauté 1 cup rice in olive oil over high heat.
Add 8 halved yellow cherry tomatoes, a handful of chopped fresh basil, and the pine nuts.
Add 2 cups chicken broth. Cover and boil.
Turn down to simmer for 20 minutes.
Fluff and serve.