1 med. onion, minced
1/2 stick butter
1 c. long grain rice
2 c. chicken broth or 2 c. water plus 2 chicken bouillon cubes
1/4 c. grated Parmesan cheese

Saute onion in butter until tender. Add rice, stirring until butter is absorbed. Stir in broth or chicken bouillon. Put mixture into 2-quart casserole. Bake in 350 degree oven uncovered for 30 minutes or until liquid is absorbed and rice is tender.

Remove from oven. Stir in parmesan cheese until well blended. Serve as an accompaniment to chicken or veal. Serves 4.