1 tbsp. butter
1 med. onion, chopped
1 1/4 c. water
1 c. fast cooking brown rice
1 tsp. leaf thyme, crumbled
1/3 tsp. salt
1/2 c. frozen corn, thawed
1/2 c. frozen peas, thawed

1. Melt butter in medium size saucepan over medium heat. Add onion, saute 5 minutes or until lightly browned.

2. Slowly add water, rice, thyme and salt. Bring to boiling. Lower heat, simmer, covered, for 10 minutes.

3. Add corn and peas. Cook 3 minutes or until heated through.