Rice is one of my favorite side dishes because there are so many different things you can do with it, and not feel like you are just serving rice “again” if you make it a few times during the week. (It may wind up with it’s own section on this blog.)

Because cooking times and liquid measurements vary so much, use the package instructions as your guide.

This recipe is based on using 2 cups of dry rice.

Here’s What You Need:

Rice

Chicken Stock (or vegetable stock, or water. Any of the 3 will be delicious, I personally use chicken stock for a little extra savory flavor. You can also use half stock and half water.)

1 Vidalia (or other sweet variety) onion. If you really like onion, use a large one. If it’s not your favorite, use a small one.

A drizzle of olive (or canola) oil

1 tsp whole mustard seeds

1 bay leaf

Dried dill – enough to sprinkle on top (See the picture above)

Here’s What You Do:

Heat your oil on medium heat in a large sauce pan

Dice the onion and saute it in the oil until translucent (about 10 minutes should do it.) Add a sprinkle of salt, and if it starts to brown, reduce your heat.

Add your stock (or water) to the onions, and add the bay leaf with it. Bring it up to a boil, and add your rice.

Add the mustard seeds, cover, reduce heat, and cook according to the package instructions.

Sprinkle a little dried dill on top before serving, and enjoy!