1/4 c. butter
3/4 c. onion, finely chopped
1 c. celery, chopped
1 (1 3/4 oz.) envelope dry chicken noodle soup mix
2 1/2 c. water
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. sage
1/4 tsp. thyme
1 c. long grain white rice

Combine butter, onion and celery in a 2-quart glass casserole

Microwave on 7 (roast) for 5 minutes or until onions and celery are partly cooked. Stir in remaining ingredients, except rice. Mix well. Cover with glass lid or plastic wrap.

Microwave on High (max power) 5 to 6 minutes or until boiling. Stir in rice. Re-cover.

Microwave on 30 (defrost) for 18 to 20 minutes or until rice is tender. Let stand, covered, 5 minutes before serving.

Serves 5 to 6.

This rice can also be used as a poultry stuffing.