Herbed Lemon Rice

Preheat the oven to 350°. Heat the oil in a casserole. Add the onion and cook over moderate heat, stirring, until softened, about 5 minutes. Add the rice, bay leaf and lemon zest and cook, stirring, until the rice is well coated.

Add the stock, wine, lemon juice and salt and bring to a boil. Cover and bake in the oven for about 20 minutes, or until the rice is tender and has absorbed the liquid. Fluff with a fork and discard the bay leaf. Stir in the tarragon and serve.