Bring the water and vegetable broth to a boil, covered, in a small saucepan (preferably a non-stick). Cover to keep hot.

Meanwhile heat a medium sized skillet. Add the butter and onion and cook over medium-low heat, stirring occasionally, until the onion is softened, about 4 minutes. Add the garlic. Cook until fragrant, about 30 seconds.

Add the low protein rice, stir to coat and cook for about two minutes. Transfer the rice mixture to the hot broth in the saucepan. Add the bay leaf and salt, bring to a boil. Reduce heat to low, cover and simmer until the water is absorbed, about 12 to 15 minutes. Taste a grain, if not soft enough, add 2 tablespoons of water, and cook for an additional 5 minutes.

Remove from heat. Add the fresh herbs – do not mix in. Let stand for 5 minutes. Fluff the rice with a fork, remove the bay leaf and season with salt and pepper to taste.