1 c. raw converted rice (UNCLE BEN'S®)
4 tbsp. butter or bacon drippings
3 chicken bouillon cubes
2 1/2 c. boiling water
1 sm. onion, minced
1 good pinch of thyme

Heat butter or bacon drippings in heavy skillet, add rice and stir constantly over moderate heat until rice is browned. It will get an opaque look just before it turns brown. (Watch it closely so that it doesn't burn.) Add brown rice, onion and seasonings to hot bouillon (dissolved in boiling water). Cook in covered casserole in 350 degree oven or top of double boiler for 45 to 60 minutes. It should be quite dry and flaky. Do not stir.

While rice is cooking, prepare any combination or all of the following:

1/2 c. sliced or slivered almonds
1/2 c. sliced mushrooms (canned or fresh)
1/2 c. celery (diagonally sliced)
1/4 c. bacon bits
1 sm. green or red pepper cut in 1/2 inch strips or diced
1/2 c. French green beans

When rice is almost done, dissolve a chicken bouillon cube in 1/2 cup of boiling water, and add to vegetables. Then add to rice and lightly stir in. Cover and cook again for 15 minutes. Generously serves 6.

NOTE: Super with any dish and it's easy to double.