1/4 c. butter
1 c. minute rice
1 tsp. salt
1/4 tsp. crushed sage
3/4 chopped onion
1 env. chunk chicken noodle soup mix
1/4 tsp. thyme
1 c. chopped celery
2 1/2 c. boiling water
1/4 tsp. pepper

In skillet, saute onion, celery and rice in butter until rice is golden brown. Stir in remaining ingredients, cover and simmer 15 minutes or until liquid is absorbed. Remove from heat, let stand with lid on for 10 minutes. Serves 6.