Rice Pilaf

½ cup butter
1 medium onion, chopped
1 cup fresh sliced or chopped mushrooms
¼ cup finely chopped green pepper
1 cup raw long grain white rice
Dash of dried thyme leaves
1½ to 2 cups canned chicken broth
If you don't have broth (boullion and water can be substituted)


Preheat oven to 350º F.
In ¼ cup hot butter in skillet, cook onion over medium heat until golden brown.
Add mushrooms and green peppers, cooking until tender. Remove vegetables and set aside.
In same skillet, heat remaining butter, add rice and brown slightly, stirring over low heat, Stir in vegetables and thyme.
Meanwhile, heat chicken broth to boiling point. Stir into rice using only the 1½ cup (save rest to add if it gets to dry).
Turn into one quart casserole dish..
Cover and bake 30 to 40 minutes or till rice is tender and moisture is absorbed do not over cook rice. serves 6.