Rice Pilaf Serves 4
1 small onion, minced ½ tsp. dried oregano
1 tbsp. olive oil ½ tsp. turmeric
1 cup uncooked rice ¼ tsp. dried tarragon
1½ cups chicken broth 1 bay leaf
In an iron skillet, sauté the onion in the oil over moderate heat for 2 minutes.
Add rice and continue cooking for 3 minutes to coat it, stirring frequently.
Add remaining ingredients and bring to a boil. Reduce heat and simmer
until broth is absorbed, about 20 minutes. Remove from heat and serve.