By Jennifer Low
3 cups chicken broth
1 1/2 cups rice (e.g. basmati)
1/4 cup onion, finely diced
- In a saucepan, bring broth to a boil.
- Stir in rice,onion, olive oil, bay leaf and cloves. Cover and reduct heat to simmer for 14 minutes.
- Fluff rice. Recover to steam for a few more minutes. Serve with lamb and poached asparagus.