Melt butter in saucepan and cook onion over medium heat until golden. Stir in rice and cook for 1-2 minutes.
Season with salt and pepper. Stir in chicken stock and bring to a boil. Cover and turn heat down to low. Simmer gently for 15 minutes.
Keep rice covered and remove from heat after it has been simmering for the 15 minutes. Let sit for 5 minutes. Fluff rice with a fork and stir in parsley and tarragon. Serve.
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BROWN RICE WITH BALSAMIC AND TARRAGON RECIPES
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