1 med. onion, chopped fine
1 c. rice
3 tbsp. butter
3/4 tsp. basil
3/4 tsp. marjoram
1/4 tsp. thyme
1/4 tsp. curry, optional
1/2 tsp. sage
1 tsp. salt
3 cans chicken broth

Saute onions and rice in butter 5 minutes. Add remaining ingredients and heat to boiling. Cover and cook slowly 30 minutes or until rice absorbs broth.

Serves 6.