By Jennifer Low

3 cups chicken broth
1 1/2 cups rice (e.g. basmati) 1/4 cup onion, finely diced
olive oil
bay leaf
2 cloves

1. In a saucepan, bring broth to a boil.
2. Stir in rice,onion, olive oil, bay leaf and cloves. Cover and reduct heat to simmer for 14 minutes.
3. Fluff rice. Recover to steam for a few more minutes. Serve with lamb and poached asparagus.