3 stalks celery
1 c. shredded carrots
1/2 c. chopped fresh parsley
6 tbsp. butter
2 1/2 c. uncooked regular rice
5 chicken bouillon cubes
1/4 tsp. dried thyme leaves
4 1/2 c. water
1/2 bay leaf
1/2 tsp. salt
1 c. green onion

Cut and measure onions, carrots, celery and parsley. Melt butter in 4 quart Dutch oven over medium heat. Add green onion, celery, carrots, parsley and saute. Add rice; cook, stirring occasionally, until rice is opaque. Add bouillon cubes, bay leaf, salt, thyme and water. Cook over high heat until mixture comes to a boil. Reduce heat and simmer 15 minutes or until liquid is absorbed.