Serves 4-6.

INGREDIENTS

1 Tablespoon olive oil

1/2 cup diced yellow onion

2 garlic cloves, minced (add a third clove if you want a very strong garlic flavor)

2 cups brown rice (if using white rice, cut the cooking time roughly in half)

3 cups Basic Chicken Stock or lightly salted chicken broth of your choice

1 teaspoon coarse salt

Optional: 1 Tablespoon fresh-squeezed lemon or lime juice (desirable if the hint of lemon or lime will pair well with the dish you're serving the rice with)

Optional garnish: minced parsley or cilantro

INSTRUCTIONS

1. In a medium saucepan with a well-fitting lid, warm the olive oil over medium-high heat. When shimmering, add the onions and saute for 3 minutes. Add the minced garlic and saute briefly, just until fragrant.

2. Add the rice and stir alongside the onions and garlic for about 3 minutes.  The grains of rice will become opaque, but should not brown. 

3. Add the broth and salt (and the lemon or lime juice, if using). Stir to combine everything, being sure no grains of rice are clinging to the sides of the pan. Cover and turn the heat to low.

4. Cook, covered, over low heat for 35 minutes. Lift the lid and check the rice.  If the rice is dry but not fully cooked, add another 1/4 cup or so of broth or water, cover and cook for another 10 minutes. If there is still a substantial amount of liquid, cover and continue to cook for another 10 minutes. Check again and repeat if needed. When rice is cooked and liquid is absorbed, stir and taste; add another pinch of salt if needed. When finished, stir with a fork to fluff the rice, remove from heat and remove the lid (so the rice doesn't overcook and become sticky). Garnish with the parsley or cilantro, if using, just before serving.