Rice Pilaff

• 1 oz (25 g) butter
• 1 onion
• 8

Melt the butter in a saucepan. Add the onion, cover with a lid, and cook gently for about 5 minutes, or until soft and golden brown. Add the washed rice, toss to coat with butter, then stir in the hot stock. Stir until reboiling, then cover with a lid and cook very gently, until stock is absorbed and rice is tender – about 20 minutes.

Serve with steaks, grilled sausages, braised beef or