Basic Pilaff

• ¾ pound long-grain rice
• ½ Spanish onion, finely chopped
• butter
• ¾

Wash rice; drain and dry with a cloth. Sauté finely chopped onion in 4 tablespoons butter until a light golden colour. Add rice and continue to cook, stirring constantly, until it begins to take on colour. Then pour in hot stock, and season to taste with thyme, salt and freshly ground black pepper. Cover saucepan and place in a slow oven (350°>-M3) for 15 to 20 minutes, or until the liquid has