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1 teaspoon olive oil
1 tablespoon butter
1 cup minced white onion
1 1?2 teaspoons minced garlic
1 teaspoon turmeric
1 bay leaf
3 cups chicken stock
1 1?2 cups long grain rice
1 teaspoon salt
In a large sauté pan oven medium heat, add the olive oil and melt the butter. Sauté the onions until soft, 4 to 5 minutes. Add the garlic, turmeric and bay leaf and cook for 1 minute. Add the rice, stock and salt; return to a boil. Reduce heat to a simmer, cover and cook for 25 minutes. Remove from the heat and let stand covered for 5 minutes. Remove the lid and fluff the rice with a fork.
Yield: 4 to 6 servings
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