Heat butter and oil in a large soup bowl, uncovered, in the microwave oven at 100% for 2 minutes. (More powerful microwaves may require a lower setting.)

Add onion, garlic, and rice; stir to coat. Cook, uncovered, at 100% for 4 minutes.

Add broth, wine, and any optional ingredients. Cook, uncovered, for 6 minutes. Stir well and cook for 6 minutes more. Monitor to be certain that liquid does not entirely cook off.

Remove from the microwave. Stir in salt and pepper and serve hot.

Optional ingredients may include 4 ounces of the following: cooked, sliced artichoke hearts (fresh or canned), cooked and drained diced bell pepper, or cooked and drained sliced mushrooms; and

2 ounces: minced sun dried tomatoes (reconstituted in water or oil), minced oil cured olives (greek/calamata may substitute), minced anchovies (may be soaked in milk 15 minutes to mellow flavor), or minced capers; and

Saffron, basil or other spice to taste.

Lisab@Bdt.Com (Lisa Beglinger)