1 c. sliced green onions
1/2 c. chopped parsley
2 1/2 c. uncooked rice
1/2 bay leaf
1/4 tsp. thyme leaves
1 c. shredded carrots
6 tbsp. butter
5 chicken bouillon cubes
1/2 tsp. salt
4 1/2 c. water

The day before: Cut and measure green onions, carrots and parsley. Refrigerate in plastic bags.

30 minutes before serving: Melt butter in 4 quart pan over medium heat. Add green onions and carrots and saute. Add rice; cook, stirring occasionally, until rice is opaque. Add bouillon cubes, bay leaf, salt, thyme and water. Cook over high heat until mixture comes to a boil. Reduce heat and simmer 15 minutes, or until liquid is absorbed. Stir in parsley.