Yield: 3 cups
|2 tablespoons||Olive oil or butter|
|½ cup||Chopped onion|
|½ teaspoon||Dried thyme leaves|
|1 each||Bay leaf|
|1 cup||Raw white rice|
|2 cups||Chicken broth|
|x||Fresh parsley, chopped|
1. In a 2-quart saucepan, heat the olive oil or butter over medium heat. Saute the onion, thyme, and bay leaf 5 minutes.
2. Stir in the rice. Cook 1 to 2 minutes, just until the rice is translucent and coated in oil.
3. Stir in the broth. Heat just to a boil. Cover, lower heat, and simmer 20 minutes, until the liquid is absorbed.
4. Let stand, covered, off the heat, 5 minutes. Remove the bay leaf.
Fluff with a fork, sprinkle with chopped parsley, and serve.
From "Woman's Day: The Only 25 Recipes You'll Ever Need," by Sidney Burstein, ISBN 0-385-41179-0, 1990.
input by iris grayson
Submitted By IRIS GRAYSON On 05-08-95