Brown Rice and Onion Pilaf

• 1 tablespoon unsalted butter
• 2 tablespoons olive or vegetable oil
• 3/4 pound onions (3 to 4 onions), peeled and cut into 1/2-inch cubes (2 1/2 cups)
• 1 teaspoon herbes de Provence or Italian seasoning
• 2 cups brown rice (about 1 pound)
• 5 cups water
• 2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper

1. Heat butter and oil in a large sturdy saucepan.
2. When hot add the onions and saute over medium-to-high heat for about 2 to 3 minutes.
3. Add the herbes de Provence and rice and mix well to combine.
4. Add water, salt and pepper and bring mixture to a boil, stirring so it does not stick.
5. When boiling, reduce the heat and cook, covered, over very low heat for about 40 minutes, until rice is tender, a little chewy and most of the moisture has been absorbed.
6. Check rice near end of cooking time; it may take a little longer than 40 minutes to absorb all the water and cook through.
7. Serve with sweet and sour curried chicken.

unsalted butter, olive, onions, herbes, brown rice, water, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/8537 (may not work)