Herbed Rice Pilaf

• 3 tablespoons unsalted butter
• 1 cup long-grain white rice
• 1 small onion, chopped
• 3 sprigs fresh thyme
• Kosher salt and freshly ground black pepper
• 2 cups chicken stock
• 2 tablespoons fresh flat-leaf parsley, chopped

1. Melt the butter in a medium saucepot over medium heat.
2. Add the rice, onion and thyme and saute until the onion is softened, 4 to 5 minutes.
3. Season with salt and pepper.
4. Pour the chicken stock over the rice, cover and cook over medium-low until tender and fluffy, about 15 minutes.
5. Fluff with a fork, fold in the parsley and let stand 5 minutes before serving.

unsalted butter, longgrain white rice, onion, thyme, kosher salt, chicken stock, parsley

Taken from www.foodnetwork.com/recipes/nancy-fuller/herbed-rice-pilaf.html (may not work)