Instructions: Put butter or oil in a large, deep skillet over medium heat. Add onion and a large pinch of salt and cook, stirring occasionally, until onion turns translucent, 5-10 minutes. Add rice and cook, stirring occasionally, until rice is glossy and begins to brown, 3-5 minutes. Season with salt and pepper.

Add tomatoes, if desired, and stir 1 minute; add stock (the smaller amount if you use canned tomatoes) and stir. Bring to a boil, cook 1-2 minutes, then reduce heat to low and cover. Cook about 15 minutes, or until most liquid is absorbed. Turn heat to absolute minimum and cook another 15-30 minutes; or, if stove is electric, turn heat off and let pan sit on burner for same amount of time. Stir in parsley and lemon juice and serve.

Variations:
Seafood: Just before adding stock, stir in 1 cup scallops, cut into 1/2 inch dice, or 1 cup shrimp.

Currants and pine nuts: With rice, add 1/4 cup currants (or raisins), 2 tablespoons pine nuts and 1/2 teaspoon cinnamon.

Peas: Just before stock, stir in 1 cup cooked chickpeas or raw green peas

(frozen are all right, too).

Bulgur: Substitute coarse-grained bulgur for rice and cook only 10 minutes after stock comes to a boil.

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