2 c. long grain rice
3 tbsp. butter
1/2 tsp. salt
3 tbsp. chopped fresh parsley
2 tbsp. oil
1 tbsp. finely minced onion
1/8 tsp. black pepper
4 c. boiling water

Preheat oven to 375 degrees. Wash rice in colander. Let stand few minutes. Heat oil and 1 tablespoon butter with onion, salt, pepper, and 1 tablespoon parsley in heavy casserole over medium heat. When the onion starts to turn yellow, stir the rice slowly until all is coated with the shortening. Stir until rice heats through, turns, opaque, and starts to crack and pop. Add the boiling water in small amounts. Keep stirring with wooden spoon as you add the boiling water. Cover and bake 45 minutes to an hour. (Stir once after 30 minutes and again after 45 minutes).

Before serving, fluff the pilaf with two forks. Add the remaining 2 tablespoons butter and let it melt into the rice, then add remaining parsley. If you don't have a metal casserole, fry the rice in a skillet. Add water, and then transfer to an ovenproof dish.

Serves 8.