1 1/2 c. long grain rice
2 cans chicken broth, Swansons
1 onion, finely chopped
1/3 c. Parmesan cheese
1/2 tsp. salt
1/3 c. white wine
3 tbsp. butter

Melt 3 tablespoons butter over low heat and saute onions until soft. DO NOT BROWN. Add the rice and cook, stirring, until rice is well coated with butter. Pour in the wine and boil until it is nearly absorbed.

Then pour 2 1/2 cups hot broth with rice into buttered covered casserole and bake at 350 degree oven for 30 minutes. Then add remaining broth and bake for 15 to 20 minutes more until all liquid is absorbed. Add the grated cheese and 3 more tablespoons butter. Toss gently with a fork to mix and serve. Serves 6 to 8.