2 tbsp. butter
1 onion, chopped
1/2 c. chopped celery
1 1/2 c. regular rice
1/2 c. snipped parsley
1/2 tsp. salt
Dash pepper
1 sm. bay leaf
1/8 tsp. dried thyme
1 tsp. chicken bouillon
2 1/2 c. water

Combine butter, onion and celery in 2 quart casserole. Microwave 3 to 4 minutes until onion is transparent. Add rice and remaining ingredients. Cover. Microwave 5 to 6 minutes on HIGH, or until mixture begins to boil. Reduce power to 5. Microwave 16 to 18 minutes or until rice is tender. Let stand 5 minutes before serving. Remove bay leaf. Note: times are for regular 600 watt ovens; ovens with less power must adjust times accordingly. Serves four to six.