1/2 c. rice
1 tsp. parsley
1/2 c. diced carrots
1/2 tsp. orange peel
1 tsp. ginger
1 tsp. minced onion
2 chicken bouillon cubes
1 can chicken base stock
1 1/2 c. boiling water
4 tbsp. butter

Brown the rice in a 400 degree oven for 10 minutes. Combine all ingredients and bake at 350 degrees for 1 1/2 hours.