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ON THE SIDE: Easy Rice Pilaf

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Rinse 1½ cups long-grain white rice. Heat 2 tablespoons olive oil in large saucepan over medium heat until shimmering. Add ½ cup finely chopped onion and 1 teaspoon salt and cook until softened, 5 to 7 minutes. Stir in rice and cook until edges begin to turn translucent, about 3 minutes. Stir in 2¼ cups water and bring to simmer. Cover, reduce heat to low, and continue to simmer until rice is tender and liquid is absorbed, 16 to 20 minutes. Off heat, lay clean folded dish towel underneath lid and let rice rest for 10 minutes. Fluff rice with fork and season with salt and pepper to taste. Serves 4. (To double recipe, increase rice to 2½ cups, oil to 3 tablespoons, onion to 1 cup, and water to 3¾ cups; cook as directed.)