2 c. chopped leeks (onions)
3 tbsp. butter
1 1/2 c. uncooked white rice
1 c. (13 3/4 oz. can) chicken broth
1 c. water
1 1/2 c. shredded carrots
1/2 tsp. leaf thyme, crumbled
1/2 tsp. salt
1/4 c. chopped parsley

Saute leeks in butter, over low heat. Add rice, stirring until all grains are coated. Add chicken broth, water, carrots, thyme and salt. Bring to boil. Cover, lower heat and simmer 20 minutes or until all water has been absorbed. Toss with chopped parsley.