Risotto-Pilaf-Pilau (Braised Rice)

Ingredients:

• 1/4 c. yellow onion, finely chopped

• 4 Tbsp. unsalted butter

• 1 1/2 c. organic long-grain rice, unwashed

• 3 c. unsalted chicken stock

• Herb bouquet - 2 parsley springs, 1/3 bay leaf, 1 sprig of fresh thyme

• Salt and black pepper, to taste

Preheat 375 degrees.

In a medium oven-safe skillet with a tight-fighting lid, cook the butter and onions over low heat for 5 minutes. Add the rice and sautée for an additional 5 minutes, stirring occasionally. Add the stock and herb bouquet and season with salt and fresh black pepper. Bring to a boil, cover with your lid, and set in the lower third of the preheated oven. Bake for 15 minutes until all liquid is absorbed. Remove the rice from the oven and let it sit for 10 minutes before uncovering it. If you like your rice with a more al-dente texture, remove the lid immediately after removing it from the oven.

Discard the herb bouquet, fluff the rice with the fork, and serve!