Prep time: 1 hour

Preheat oven to 350 degrees

Serves: 6-8

Ingredients:

2 cups long grain rice rinsed, and set aside

3 tablespoons butter

3 tablespoons extra virgin olive oil

½ onion, minced

1 large shallot minced

2 bay leaves

3 cups chicken broth

2 tablespoons fresh cracked black pepper

1 teaspoon kosher salt

¼ cup chopped Italian flat leaf parsley

Directions:

Place the butter and olive oil in a medium sized stainless steel soup pot over medium-high heat. Add the chopped onions and shallots and cook for 5-6 minutes- until the veggies become slightly caramelized.

Add the rice to the pot and stir for 3 minutes until the veggies and rice are coated. When the rice becomes slightly brown and nutty, add the chicken stock. Stir this mixture for 1 minute.

Add the bay leaves, fresh cracked black pepper, and salt- stir.

Place a lid on the pot and set in a 350-degree oven for 30- 35 minutes.

Remove the rice from the oven and fluff with a fork. Take out the bay leaves. Add the chopped parsley, stir and serve immediately.