2 tbsp. butter
1/2 tsp. dried basil
1/2 c. chopped onion
1 c. sliced mushrooms
1 c. uncooked rice
1 (13 3/4 oz.) can chicken broth
1 c. diced zucchini
1/2 c. seeded, diced ripe tomato
1 tbsp. minced parsley

In medium pan melt butter over medium heat; add basil, onions and mushrooms and saute until onion is soft. Do not brown. Add rice and stir to mix; cook 1 minute. Add broth, bring to a boil and stir; cover pan and reduce heat. Cook 15 minutes. Add zucchini, tomato and parsley; stir to combine, cover and cook 10 minutes more or until liquid absorbed. Let sit, covered, for 5 minutes.