1 tablespoon olive oil

2 small shallots minced (approximately 2 – 3 tablespoons)

2 cups long grain white rice, rinsed

3 cups water or vegetable stock

1 sprig fresh thyme

pinch kosher salt

Method:

1.   In a medium size pot with a tight fitting lid over medium heat, add oil and allow to heat, approximately 1 minute. Add shallots and allow to cook while occasionally stirring until translucent, approximately 2 minutes. Add rice and stir until evenly coated in oil and shallot mixture.

2.   Add water or stock and salt and bring to a boil. Once at a boil, stir one more time before adding thyme on top, covering and reducing temperature to low. Allow to simmer covered for 15 – 18 minutes, or until rice is cooked. Remove from heat and allow to sit covered for 5 minutes. Using a fork, fluff the rice and serve.

Kitchen Note:  If you prefer to use brown rice, by all means do so but more water will be needed and cooking times may vary.