4 tablespoons margarine or canola oil
1 medium onion, minced
1 bay leaf
2 tablespoons fresh lemon juice
1/2 teaspoon ground coriander
Small pinch of saffron threads
2 cups extra-long-grain white rice
1/2 cup dry white wine
3 1/2 cups chicken stock or vegetarian broth
Preheat the oven to 375°. In a large ovenproof saucepan, melt the margarine. Add the onion, bay leaf and a generous pinch of salt and cook over moderate heat, stirring occasionally, until the onion is softened but not browned, 5 to 7 minutes. Add the lemon juice, coriander and saffron and cook until fragrant, about 1 minute. Add the rice and cook, stirring, until translucent, about 3 minutes. Add the wine and simmer over moderately high heat until nearly absorbed, about 3 minutes. Stir in the stock and a generous pinch of salt and bring to a boil.
Cover the saucepan and bake the rice for 20 minutes, until all of the liquid is absorbed and the rice is tender. Let stand for 15 minutes; fluff with a fork and serve.