1 c. long grain rice
3 tbsp. butter
1/4 c. chopped onion
1/4 c. chopped celery
1/4 c. chopped mushrooms
2 1/4 c. chicken broth
1 sm. bay leaf
1/8 tsp. thyme
1/4 tsp. salt
1/4 tsp. black pepper

Combine rice and butter in 2 quart microwaveable casserole. Cook uncovered 5-6 minutes at high, or until rice begins to brown. Stir every minute. Add onion, celery and mushrooms. Cook uncovered 2-3 minutes at high until vegetables are tender. Stir in remaining ingredients. Cook covered, 19-20 minutes at medium. Stir twice during cooking. Let stand covered 5 minutes. Remove bay leaf before serving.