4 tbls butter
1 cup rice
1/2 cup onion, finely diced
2 cups water
¼ cup raisins (optional)
2 1/2 tbls MA’S Chicken Stock Powder
½ tsp Basil
½ tsp Rosemary
½ tsp Thyme
Preheat the oven 180 °C.
Melt the butter in a pan and add the onion and rice, sauté for 2 minutes. Keep stirring to prevent burning.
Add the water, raisins, chicken stock powder and herbs and simmer.
Transfer mixture to an oven proof dish and bake for 1 hour or until water has been fully absorbed.
Note: Delicious with roast chicken.