2 tbsp. butter
2 med. onions, finely chopped
2 c. raw long grain white rice
1 bouquet garni
2 tbsp. salt

For bouquet garni, tie a large sprig of fresh parsley, 1 1/2 teaspoon dried thyme leaves and a bay leaf in a square of cheesecloth to make a small bag.

Preheat oven to 350 degrees. In heavy 3-quart saucepan with tight-fitting cover, melt butter Add onion, saute, stirring occasionally until tender, 5 minutes or more. Remove from heat. Stir in rice, 4 cups water, the bouquet garni and salt; mix well. Bake in oven covered, 40 minutes, or until rice is tender and water is absorbed. Remove bouquet garni. Fluff up with fork.