In a large sauce pan with a lid, heat Olive Oil (1 tablespoon) over medium-high heat to almost the smoke point, add Onion (1/2 cup), stir, and saute 1-2 minutes until caramelized and browned.
Add Instant Brown Rice (2 cup) and saute for 1 minute while stirring.
Add the Chicken Broth (2 cup) and Sea Salt (1 teaspoon). Bring to a boil, cover, and reduce heat to a simmer. Cook 10 minutes or until liquid is absorbed.
Add Parmesan Cheese (3/4 cup) and Butter (2 tablespoon); stir quickly to incorporate.