Butter Rice

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• 1/3 cup butter
  Ingredient note

  Source: 1/3 cup butter
• 1/2 each medium yellow onion (finely diced)
  Ingredient note

  Source: 1/2 medium yellow onion (finely diced)
• 1 1/2 cups long grain white rice
  Ingredient note

  Source: 1 1/2 cups long grain white rice
• 3 cups good quality chicken stock* (or vegetable broth)
  Ingredient note

  Source: 3 cups good quality chicken stock* (or vegetable broth)
• As Needed salt
  Ingredient note

  Source seasoning: salt & pepper (to taste)
• As Needed Black pepper
  Ingredient note

  Source seasoning: salt & pepper (to taste)
• 3 each bay leaves
  Ingredient note

  Source: 2-3 bay leaves; upper source range endpoint used for shopping.

1. Melt butter over medium heat in large saucepan. Add in onion and saute gently for 5-6 minutes. Stir in rice grains to coat in butter.
2. Pour in remaining ingredients. Cover, bring to boil, then reduce heat to low and cook 5 minutes less than what is listed on rice package directions {should be about 15 minutes.}
3. Turn heat off rice, but keep on the hot burner for 10 minutes to steam and prevent scorching. Fluff rice with a fork, remove bay leaves, and serve as desired. Top with dried parsley flakes {optional}.