1 c. brown rice
1 chicken or onion bouillon cube
2 c. boiling water
1 lg. onion, chopped
1 tsp. oregano
1/2 tsp. thyme
1 tsp. basil

Steam or saute onion in a large skillet. Add rice and stir over low flame. Add crushed bouillon cube and continue to stir. Add boiling water and herbs. Cover and cook over low flame until water is absorbed and rice is tender (about 45 minutes). Serves 4.