Heat the ghee in a large thick-bottom pot (I use my Dutch oven) over medium heat. Once melted, add the onion and saute, stirring occasionally, until onion is translucent, about 3 to 5 minutes. Add the garlic and rice and continue sauteeing another 2 minutes.

Add the remaining ingredients except for the parsley and pine nuts. Cover, and bring to a full boil. Reduce the heat to a simmer and cook (without removing the lid...no peeking!) 30 minutes, or the time that’s listed on the package. Turn off the burner, stir the rice well, and allow it to sit another 5 to 10 minutes.

Toast the pine nuts over medium heat in a small skillet until golden-brown (about 1 to 2 minutes). Stir the parsley and toasted pine nuts into the rice and serve!