Heat 1/4 cup oil in skillet over medium heat. Add rice and saute until browning begins. Add onions and garlic. Cook, stirring occasionally, until onions are transparent. Stir in chicken broth and celery. Bring to boil. Reduce heat, cover and simmer 30 to 40 minutes or until rice is tender. Saute pine nuts in remaining 1 tablespoon olive oil until lightly browned. Stir into cooked rice along with basil and parsley. Use to stuff 10 to 12 lb. turkey. side 08