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1
Put the butter or oil in a large deep skillet with a lid and place over medium heat.
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2
Add the onion and a large pinch of salt and cook, stirring occasionally, until the onion turns translucent, 5 to 10 minutes.
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3
Add the rice and cook, stirring occasionally, until the rice is glossy and begins to brown, 3 to 5 minutes.
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4
Season with salt and pepper.
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5
Add the tomato if you choose to and stir for a minute; add the stock (the smaller amount if you used tomato) and stir.
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6
Raise the heat and bring the mixture to a boil; cook for a minute or two, then reduce the heat to low and cover.
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7
Cook for about 15 minutes, or until most of the liquid has been absorbed.
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8
Turn the heat to the absolute minimum (if you have an electric stove, turn the heat off and let the pan sit on the burner) and let rest for another 15 to 30 minutes, until the rice is tender.
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9
Stir in the parsley and lemon juice and serve.
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10
Along with the rice, add 1/4 cup currants (or raisins), 2 tablespoons pine nuts, and 1/2 teaspoon ground cinnamon.
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11
Just before adding the stock, stir in 1 cup cooked chickpeas or raw green peas (frozen are okay, and you need not defrost first).
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12
Before adding the stock, warm it with a large pinch (1/4 to 1/2 teaspoon) of saffron threads.
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13
I love this: Saute about 1/2 cup vermicelli, broken into 1- or 2-inch lengths, along with the rice.
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14
Use the larger amount of stock.
