Time: 45 minutes
Makes: 6 servings

Ingredients

1/4 cup butter
1/3 cup minced onion
1 1/2 cups regular long-grain rice
2 13 3/4-ounce cans chicken broth,
heated
3/4 teaspoon salt
1/8 teaspoon saffron
1/8 teaspoon pepper
1/3 cup grated Parmesan cheese

Instructions

1. In 3-quart ovensafe saucepan over medium heat, in hot butter, cook onion until golden.
2. Add rice, stirring until butter is absorbed. Preheat oven to 350 degrees.
3. Stir in broth, salt, saffron and prpper and heat, stirring, to boiling. Bake 30 minutes or until liquid is absorbed and rice is tender.
4. Stir in Parmesan cheese until well blended. Serve in heated dish as first course or as an accompaniment to veal.