2 tbsp butter
1⁄2 cup onion, chopped
1 cup long grain rice
2 cups vegetable broth
1/4 cup lemon juice
2 tbsp parsley, chopped
1. In a heavy saucepan over medium heat, saute onion in butter until tender.
2. Add rice and cook, stirring, for 2 minutes.
3. Add broth and lemon juice and bring to a boil.
4. Reduce heat, cover, and simmer for 20 minutes or until rice is tender and liquid has been absorbed.
5. Fluff rice with fork and stir in chopped parsley.