Place 3 tablespoons cooking oil in 3 quart saucepan over medium heat.

Add:

1/2 c. chopped green onions
1 c. brown rice

Cook until rice is lightly browned, stirring occasionally. Stir in 3 cups beef broth, 1/2 teaspoon thyme leaves and 1/2 teaspoon marjoram. Heat to boiling, reduce heat, cover and cook 45 minutes or until rice is tender and all liquid is absorbed.