Rice Pilaf

• 1 cup long-grain rice such as basmati or jasmine
• 2 tablespoons butter or olive oil

Pour the rice into a strainer and rinse under cold running water until the water runs clear. Set aside.

In a saucepan' large enough to hold the cooked rice, melt the butter over medium heat. Add the onion and cook, stirring, for 3 to 5 minutes, or until translucent. Add the rice and cook, stirring, for 3 to 5 minutes, or until the rice turns white. Pour in the broth, reduce the heat to