1 Tablespoon butter 1 Tablespoon canola or vegetable oil 1/4 cup onions, minced 1 cup long grain rice 1/2 teaspoon salt 2 cups gf chicken stock 1 teaspoon fresh thyme 1 teaspoon fresh parsley, minced 1/4 cup pumpkin seeds, toasted Pinch of freshly grated nutmeg
Heat a heavy medium saucepan over medium heat. When hot, add butter and oil. When butter has melted, add onions and saute until just softened. Add rice and stir and cook for 2 minutes. Add broth and bring to a boil. Cover, reduce to a simmer and cook for 20 minutes.
Remove from heat and let sit for 5-10 minutes. Remove lid, fluff with a fork and gently mix in thyme, parsley, pumpkin seeds and nutmeg. Serve immediately.