2 tablespoons Greek olive oil
1 1/2 cups uncooked rice (long grain is best)
2 bay leaves
1 teaspoon salt
1/4 teaspoon black pepper
3 cups hot broth or stock of choice, such as chicken, beef, or vegetable
1 tablespoon fresh, chopped parsley (to garnish)
Instructions:
Add the olive oil to a medium-sized saucepan and set the heat to medium.
Let the oil heat for a minute and then add the rice.
Stir constantly for a few minutes so that the rice begins to toast.
You don't want the rice to turn colors; you just want to do this long enough so that the rice
is coated with oil.
Stir in the bay leaves, salt, and black pepper and saute for about 20 seconds.
Stir in the broth. Cover the pot and bring the ingredients to a boil.
Reduce the heat to a simmer and cook until all the water absorbs, about 15 minutes or so.
Sprinkle with chopped parsley just before serving.
