Rice Pilaf featuring Toasted Onion & Garlic

2 tablespoons olive oil
2 cups onions, chopped
3 bay leaves
1 tablespoon garlic, minced
1 cup parboiled brown rice
2 cups unsalted chicken stock or vegetable stock
2 tablespoons lemon juice
3 tablespoons Chef Paul Prudhomme’s Salt-Free Sugar-Free Toasted Onion and Garlic Seasoning®
½ teaspoon black pepper
1 tablespoon Worcestershire sauce

Heat the olive oil in a 4 quart saucepot over medium heat. When the oil is hot, add the onions and bay leaves, then sauté until translucent, about 8 minutes. Add the garlic and sauté for another 2 minutes. Add the brown rice and stir to coat the rice evenly with the oil. Add the stock, lemon juice, SFSF Toasted Onion and Garlic, black pepper, and Worcestershire sauce. Stir until well mixed and bring to a boil. Once mixture comes to a boil, turn down to low and cover. Cook until rice is tender and liquid is absorbed, 20 – 25 minutes.