• 1 C. uncooked brown rice
• 1 medium onion, chopped
• 1 can chicken broth
• 3 tbsp. grated Parmesan Cheese

Directions:

In a 2-quart saucepan over medium heat, cook rice and onion in 1 tbsp. hot margarine until rice is browned and onion is tender; stir constantly.

Stir in broth and 1 soup can water; heat to boiling. Cover; cook over low heat 20 minutes or until rice is tender and liquid is absorbed. Stir in cheese. Yields 6 servings.