Rice with Sun Dried Tomato

INGREDIENTS
½   cup Arborio rice
2    tablespoons olive oil
¼   cup pine nuts
2    teaspoons minced garlic
¼   cup finely chopped sun dried tomatoes
½   cup chicken or vegetable broth
½   cup minced fresh basil or 1 tablespoon dried
1    tablespoon white balsamic or white wine vinegar

METHOD

Cook the rice in boiling water for 7 minutes, drain and set aside. In a large skillet, add the olive oil over medium heat. When warmed, add the garlic and pine nuts and cook for 3 minutes, stirring constantly. Add the tomatoes, broth, basil and vinegar. Cook for 4 minutes and add the rice. Continue to cook while stirring for 2 minutes,  remove the skillet from the heat and serve.

Adapted from a recipe in Cooking Light magazine