Lemony Rice Pilaf

Preparation

1. Preheat oven to 350º F. Chop the onion and mince the parsley and garlic.
2. In a Dutch oven melt butter over medium heat. Add the rice and stir to toast, about 4 minutes. Add the onion and garlic and sauté for 2 minutes.
3. Add the lemon juice, parsley and seasonings to the rice. Mix well.
4. Heat chicken broth to a boil and add to rice mixture. Stir well. Cover with a lid, and place in pre-heated oven. Bake for 20 minutes.
5. Remove rice from the oven and fluff with two forks and stir in Parmesan cheese. Garnish with parsley sprigs before serving.