1/2 c. butter
1 med. sized yellow onion, finely chopped
1 c. long grain rice
2 c. chicken stock
1 tsp. salt
1/2 tsp. black pepper, freshly cracked
2 tbsp. parsley, chopped
1/4 c. pine nuts

Bring chicken stock to a boil. Saute onions in 2 tablespoons butter over high heat until it is translucent, about 2 minutes. Do not let it brown. Add the rice, stirring it around to coat the grains with butter. Pour into greased casserole, the water, rice and pine nuts, salt and pepper. Stir with fork. Cover tightly and bake at 350 degrees for 30 minutes or until liquid is absorbed. Decorate with parsley. Makes 6 to 8 servings.

I just love it when the daughters of my friends call me for a recipe. Marsha called and wanted a rice dish that she could bake in the oven. She just didn't like the ones that were made on top of the stove. Naturally I just happened to have one for her. This is it. Enjoy Marsha!