Brown Rice Pilaf

1 cup short-grain brown rice, uncooked
1 TBS olive oil
1 medium red onion, finely diced
2 cups low-sodium chicken stock
salt and freshly ground black pepper, to taste

Place rice in a large, deep bowl and cover with water. Drain and repeat until water runs clear. Run fingers through rice several times to fluff the kernels. Heat the oil over medium heat in a large saucepan. Add onions and cook for 3-4 minutes, until onions become translucent but not brown. Add rice and stock and bring to a boil over high heat. Reduce heat, cover and simmer for 30-45 minutes, or until the liquid is absorbed. Remove from heat and allow to sit, covered for 10 minutes. Add salt and pepper, and fluff with a fork. Serves 4

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