Rice Pilaf

• 1/4 c olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 c white rice
• 1 qt chicken stock
• 1 tsp poultry seasoning

Heat the olive oil in a medium pan and saute onion and garlic until onion begins to turn translucent. Add rice and stir to coat with onions and garlic. Let the rice toast slightly. Stir in stock and seasoning. Bring to a boil, then reduce the heat, cover, and cook for about 20 minutes.

Tastes great on its own, but you can dress it up a little with some slivered almonds and craisins. Yum!