• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/4 C. butter
• 2 C. uncooked rice (you may use white, brown or wild)
• 1 Tbs. fresh marjoram, chopped
• 1 tsp. fresh thyme, chopped
• 1 Tbs. fresh parsley, chopped
• 1 tsp. fresh basil, chopped
• 4 C. chicken broth

Sauté onions and garlic in butter, add rice and spices, and cook for several minutes. Stir in chicken broth; reduce heat, cover and simmer for 30 minutes or until all broth is absorbed.