2 tbsp. butter (1/4 stick)
2 shallots, chopped
1 garlic clove, minced
3 tbsp. dried chives
1/2 tsp. dried dill weed
1 c. short-grain brown rice
2 c. cold water
1 c. fresh grated Romano cheese

Melt butter in skillet, add shallot, garlic, chives and dill weed and saute. Stir in rice and saute until it begins to crackle. Add water and bring to boil. Reduce heat to low, cover and simmer for 45 minutes. Never remove cover while cooking. Remove from heat and add cheese and toss. Serves 6 persons.