Product Recipes
- 1 medium onion, chopped
- 1/2 cup butter or margarine
- 1 cup converted rice
- 1 tsp salt
- dash pepper
- 2 bay leaves
- 2 chicken bouillon cubes, dissolved in 2 1/4 cups water
- 1/4 cup grated Parmesan cheese
- Using a Dutch oven if possible, cook onion in 1/4 cup butter until it is limp.
- Add rice and cook until golden.
- Add salt, pepper, bay leaves and bouillon.
- Cover and cook over low heat 25 minutes, or until rice has absorbed all the liquid.
- Remove from heat.
- Stir in remaining butter and cheese.
