Ingredients
1 cup long-grain rice
2 tablespoons butter
1 small onion, finely chopped
1 garlic clove, minced
2 cups vegetable or chicken stock
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme
¼ cup chopped parsley
Method
Melt the butter in a saucepan over medium heat.
Add the onion and cook for about 3 minutes until soft.
Stir in the garlic and rice, cooking for another minute until the rice looks slightly transparent.
Pour in the stock, salt, pepper, and thyme. Bring to a boil.
Reduce the heat to low, cover the saucepan, and let it simmer for 15 minutes or until the rice is cooked and liquid is absorbed. Fluff with a fork and stir in the parsley.
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