2 1/2 cups vegetable broth or water, heated to boiling
1/3 cup chopped fresh cilantro or parsley
2 Tbs. pine nuts, toasted
In large saucepan, heat oil over medium heat. Add onion and cook, stirring often, until dark golden, about 10 minutes. Add rice and stir to coat. Season with salt and pepper. Add boiling stock and stir well. Cover and cook until rice is tender and liquid absorbed, 18 to 20 minutes. Remove from heat and let stand for 5 minutes, covered.
Fluff rice with a fork, transfer to serving dish. Sprinkle with chopped cilantro and pine nuts. Serve warm.