1 c. uncooked long grain rice
grated onion to taste
2 tbsp. butter
1/2 tsp. each of dried tarragon, thyme, basil, parsley flakes and pepper
1 c. chicken broth

Cook rice and onion in butter until tender. Add seasonings and cook 1 minute. Add broth, bring to boil. Simmer for 15 minutes or until liquid is absorbed and rice is tender.

Serves 4 to 6.