2 c. boiling water
4 cubes beef bouillon
1 c. rice
6 tbsp. butter
1 c. diced green onions
1/2 tsp. marjoram
1/2 tsp. summer savory
1 tsp. rosemary
1/2 tsp. salt
1 lg. can sliced mushrooms, well drained
1 can sliced water chestnuts

Dissolve bouillon in water; set aside. In deep fry pan; melt butter. Add seasonings, onions, and mushrooms; water chestnuts. Fry until light golden.

Add rice and water/bouillon mixture. Bring to boil. Reduce heat and simmer for 25 minutes.