Artichoke-Rice Casserole

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 2 T butter
1 c chopped yellow onion
1 clove garlic, minced
1 c long-grain white rice
2 c vegetable broth (gluten free, if required)
1/4 t dried basil
salt and pepper to taste
1 can (14 1/2 oz.) artichoke hearts, drained and quartered

Preheat oven to 350 degrees.

In a medium skillet, melt butter over medium heat and saute onion and garlic until tender, about 5 minutes.

Combine remaining ingredients with onion and garlic mixture in a 2 1/2 quart casserole dish lightly coated with cooking spray or oil.

Bake until liquid is absorbed, about 45 minutes.

Remove lid, fluff with a fork.

Serves 4 to 6.

adapted from The Big Book of Casseroles by Maryana Vollstedt