Rice Pilaf

1 3/4 cups chicken broth
1 T butter
3 T diced onion
1 garlic clove minced
1 cup long grain rice
1 t. salt
1/2 t. pepper
1 bay leaf
1 thyme sprig

　

1. Bring the stock to a simmerin a heavy saucepan. If you plan to cook the rice in the oven, preheat the oven to 325°
2. Meanwhile, heat butter or oil in a medium sized heavy saucepan over medium heat.  Add the onions and cook until they are translucent, about 3-5 minutes.  Add the rice, stirring to coat with butter and toasting lightly, about a minute.
3. Add the hot stock, salt, pepper,bay leaf and thyme.  Bring to a boil, stir once or twice to make sure the rice is not sticking to the bottom of the pan, reduce the heat and cover tightly.
4. Place in the preheated oven or leave on the burner over very low heat.  Cook until the rice is tender and all the liquid has been absorbed, about 15-20 minutes.  Remove from the heat and let stand undisturbed for 10 minutes.  Remove te lid and cover the pot with a dish towel.  Replace the lid and let sit for another 5 minutes.  Uncover and using a fork, gently fluff the grains of rice.  Serve immediately.