Rice Pilaf

• 2 tablespoons butter
• 3 tablespoons finely chopped onion
• 1 cup long-grain rice
• 1 1/2 cups water
• Salt to taste, if desired
• Freshly ground pepper to taste
• 1 bay leaf
• 2 sprigs fresh parsley
• 3 sprigs fresh thyme or 1/2 tea spoon dried thyme
• Tabasco sauce to taste

1. Melt the butter in a saucepan and add the onion.
2. Cook, stirring, until wilted.
3. Add the rice and stir.
4. Add the water, salt and pepper to taste, bay leaf, parsley, thyme and Tabasco.
5. Bring to a boil.
6. Cover and cook exactly 17 minutes.
7. Remove the bay leaf and sprigs of parsley and thyme before serving.

butter, onion, longgrain rice, water, salt, freshly ground pepper, bay leaf, parsley, thyme, tabasco sauce

Taken from cooking.nytimes.com/recipes/2083 (may not work)