Herbed Rice Pilaf

This recipe serves:  6

1 teaspoon butter, unsalted
1/2 cup finely chopped onions
1/4 cup freshly chopped herbs (thyme, chives, sage or parsley)
1 cup converted rice
1 1/2 cups low-sodium vegetable stock or water
salt to taste
freshly ground black pepper
1. Preheat the oven to 350° F.

2. In a small ovenproof pot, melt the butter over medium-low heat. Add the onion and herbs, and cook for 3 to 4 minutes until the onions become translucent but not brown.

3. Add the rice and stir to coat evenly with butter. Cook for 3 to 4 minutes.

4. Add the stock and bring to a boil over high heat.

5. As soon as the stock comes to a boil, cover the pot and place in the oven for 18 minutes.

6. Add the salt and pepper, and fluff with a fork.

Serving Size: 2/3 cup

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