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melt the butter in a heavy Dutch oven or enamel cast-iron dish. Add the onions. Saute for 20 minutes or until translucent. Add the rice. Saute for 1 minute or until the rice is coated. Add the garlic, chicken stock, salt and pepper. Bring to a boil, stirring constantly. Reduce the heat. Simmer, covered, for 20 minutes or until the liquid is absorbed. Remove from the heat. Let stand for 5 minutes to steam. Uncover and fluff the rice. Adjust the seasonings. Stir in the parsley.
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VARIATIONS- 1. add 1 garlic clove, minced, with the chopped onion. 2. add a pinch of saffron to the boiling water before you cook the rice. 3. Jeweled Rice, add chopped dates, pistachios, and chopped parsley to the saffron version. 4. add 2 T lemon juice, 1 t lemon zest, 2 T grated parmesan cheese and an additional 2 T chopped fresh parsley. 5. substitute coconut milk for 1/2 of the cooking liquid. 6. add 1/4 c Perfect Pesto (recipe in cookbook) and 1/2 c grated parmesan cheese to cooked rice. 7. add 1/2 c each of corn kernels and green peas to coked rice. 8. add 1/2 c currants, toasted pine nuts and chopped parsley to cooked rice.
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