2tbs butter 1 medium onion, finely diced 2 celery stalks, finely diced 2 carrots, finely diced I/4 cup white wine 1 bay leaf 1 cup uncooked rice 2 cups chicken broth S&P Minced parsley for garnish

Heat the butter in a skillet over med heat. Add the onion, celery, and carrots and sauté until they start to soften, about 5 minutes. Pour in the wine and stir and cook until reduced by half. Add the bay leaf, rice, chicken broth and s&p to taste. Reduce the heat to low, cover and simmer for 18 to 20 minutes. Remove from heat and fluff with fork. Remove the bay leaf. Sprinkle with parsley.