2 tablespoons olive oil
1 1/2 cups chopped onion
1 small bay leaf
2 cups long grain rice
4 cups vegetable or chicken stock
1 cup coarsely chopped herbs (such as 1/2 cup parsley, 1/3 cup dill, 3 tablespoons tarragon)
Zest of 1 lemon
1/2 teaspoon black pepper
Heat the olive oil in a large saucepan, add the onions and sauté for about 8 minutes until soft. Add the bay leaf and rice and cook for one minute, stirring.
Pour in the stock, bring to a boil, then reduce heat to low. Cover and cook 15 minutes. Stir in the herbs, lemon zest and pepper. Serve right away. Makes about 4 servings.
Rusty Westbeld
Thursday, September 30, 1999
