Rice Stuffing


2 Tbsp. butter or margarine

1 small onion, finely chopped

1/2 cup long grain rice

1 cup stock (vegetable, chicken or beef) or water

Salt & pepper, to taste


Melt the butter in a fry pan and lightly saute the onion until transparent. Add the 1/2 cup of rice and saute with the onions for about 3 minutes.  Pour the stock or the water over the rice and bring to a boil. Cover with a tight-fitting lid and cook for low heat until all of the liquid is absorbed and the rice grains are tender (about 20 minutes).

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