Serves 4 to 6

This fluffy herbed rice is a perfect accompaniment to many chicken and rice dishes.  It goes particularly well with Chicken Dijon.  It is best if made in a deep skillet with a tight fitting lid.

1 to 2 tablespoons of olive oil

About ½ cup of diced yellow onion

2 or 3 cloves of garlic, minced

2 cups long grained white rice

4 cups chicken stock or broth or 2, 14.5 cans of commercial

About ¼ cup chopped fresh parsley

1 tablespoon chopped fresh tarragon

1 tablespoon chopped fresh dill weed

1 tablespoon chopped fres chives

Salt and fresh coarse ground black pepper to taste

1 tablespoon butter

Heat the oil in a heavy skillet with a tight fitting lid.* Gently sauté the onion and garlic until pinkish and translucent.  Do not allow to brown.  Add the rice and stir with the onions until all is hot through and coated with the oil.  Pour in the stock and bring to a boil.  Reduce the heat to a rapid simmer and cook until the liquid has evaporated to the level of the rice.  Do not let the rice become dry, however there should be no liquid standing on top of the rice.  Cover with a tight fitting lid and turn off the heat.  Allow to sit for thirty-five to forty minutes.  Remove the led, add the herbs, salt, pepper and butte and using a fork, fluff the rice.  Return the lid and allow to sit for another five minutes.  Serve while still hot.