1/2 cup onions, diced very fine
1/2 cup mushrooms, minced
1 tsp. tarragon
1 tsp. basil
1/2 tsp. black pepper
2 cups white rice
4 cups chicken stock
Saute onions and mushrooms in olive oil until tender. Add rest of ingredients. Bring to a boil and let simmer 10 minutes. Remove from heat and cover tightly. Let stand 20 minutes, then remove foil, fluff and serve. If preparing ahead of time, cool down quickly after fluffing. Hint: spread out on a baking sheet and place in freezer for 5 minutes.
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