Rice Pilaf

Source: Jan Taylor

1 tablespoon olive oil
1 tablespoon butter
1 cup chopped onions
1 tablespoon chopped garlic
1 1/2 cups long grain rice
1 (14 1/2 ounce) can chicken broth plus enough water to equal 3 cups
1/2 bay leaf
1 tablespoon chopped fresh thyme or 1/2 teaspoon dried thyme

Heat oil and butter in a Dutch oven over medium heat until butter melts. Add onions and cook, stirring, until golden, about 8 minutes. Stir in garlic and cook 1 minute alone.

Stir in the rice until the grains are coated with oil and mixed with the onions. Add the broth, water and bay leaf and bring to a boil; stir once. Reduce heat to low; cover pan tightly and cook rice 15 minutes. (Do not stir rice.)

Stir in thyme and parsley. Remove rice from heat and let stand, covered, 10 minutes. Discard bay leaf; spoon rice into a serving bowl.

(This recipe can be doubled.)

Makes 4 servings!