1/4 c. butter
3/4 c. onion, finely chopped
1 c. celery, chopped
1 env. (1 3/4 oz.) dry chicken noodle soup mix
2 1/2 c. water
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. sage
1/4 tsp. thyme
1 c. long grain white rice

Combine butter, onion and celery in a 2 quart glass casserole. Microwave on roast for 5 minutes or until onions and celery are partly cooked. Stir in remaining ingredients, except rice; mix well. Cover with glass lid or plastic wrap. Microwave on high power 5-6 minutes or until boiling. Stir in rice. Recover.

Microwave on defrost for 18-20 minutes or until rice is tender. Let stand, covered, 5 minutes before serving. Serves 5-6. This can also be used as poultry stuffing.