1 Tablespoon Olive oil
1 Tablespoon Butter
1.5 ounces onion, small dice
1 bay leaf
1 cup long-grain rice
2 cups chicken stock, simmering
salt and pepper , to taste
Heat butter and olive oil.
Add the onions and bay leaf and saute until onions are transluscent.
Add rice and stir to coat it completely with fat. Toast slightly but don't brown.
Pour in simmering stock and a pinch of salt.
Cover the pot tightly and simmer over a low heat until liquid is absorbed, approximately 18-20 minutes.
Remove from heat and allow to sit for an additional 10 minutes.
Remove lid, remove bay leaf and fluff rice. Season with salt and pepper and serve.
Pairs Well With
Our basic cooking-school rice pilaf. Makes a good alternative to plain steamed rice.