2 tbsp. unsalted butter
1 sm. onion, finely minced
1 1/2 c. converted rice (white or brown rice)
1 tsp. salt
1/8 tsp. white pepper
3 c. chicken broth
1 c. minced fresh parsley
1-2 cloves garlic (optional), finely minced
2-4 tbsp. unsalted butter (optional)

Heat 2 tablespoons butter in medium heavy saucepan. Add onion; cook over low heat, stirring frequently, until soft but not brown, about 5 minutes. Add rice; stir to coat completely with butter. Stir in salt and pepper. Add broth; heat to boiling. Reduce heat; simmer, covered, until rice is tender, 20-25 minutes. Gently fold in parsley and, if desired, garlic and remaining 2-4 tablespoons butter. Serves 6.