2 c. water
1 c. butter
2 1/2 c. raw long grain white rice (UNCLE BEN'S®)
1 c. chopped onion
1 (10 1/2 oz.) can Campbell's chicken broth
1/2 lb. fresh mushrooms or 2 (4 oz.) can mushrooms, drained
1/2 tsp. dried thyme
1/8 tsp. pepper
1/2 c. chopped parsley

Melt butter in a 6 quart pan. Add rice and stir until just coated with butter. Add onion and mushrooms. Saute about 5 minutes. Stir in chicken broth, 2 1/2 cups water, thyme, and pepper; bring to a boil. Reduce heat to low and simmer, covered, about 25-30 minutes or until liquid is absorbed and rice is tender. Add parsley before serving. Makes 12 servings. (For softer rice, add a little more water.)