Ingredients

• 1 cup onion
• 1/4 cup fresh parsley
• 1 garlic clove
• 1/4 cup butter
• 2 cups long grain white rice, uncooked
• 1/2 cup fresh lemon juice
• 1 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried dill weed
• 1/4 teaspoon black pepper
• 2-3/4 cups low-sodium chicken broth
• 1/4 cup grated Parmesan cheese

Preparation

1. Preheat oven to 350º F. Chop the onion and mince the parsley and garlic.
2. In a Dutch oven melt butter over medium heat. Add the rice and stir to toast, about 4 minutes. Add the onion and garlic and sauté for 2 minutes.
3. Add the lemon juice, parsley and seasonings to the rice. Mix well.
4. Heat chicken broth to a boil and add to rice mixture. Stir well. Cover with a lid, and place in pre-heated oven. Bake for 20 minutes.
5. Remove rice from the oven and fluff with two forks and stir in Parmesan cheese. Garnish with parsley sprigs before serving.

Helpful hints

• In step #5, if broth is not boiling, the end product will be heavy and will stick to the pan.