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1 cup uncooked long grain rice
1 cup chopped celery
3/4 cup chopped onions
1/4 cup butter or margarine
2-1/2 cups water
1 package (2 to 2-1/2 ounces) chicken noodle soup mix
2 tablespoons minced fresh parsley
1/2 teaspoon dried thyme
1/4 teaspoon rubbed sage
1/4 teaspoon pepper
1 tablespoon chopped pimiento, optional


In a large skillet, cook the rice, celery and onion in butter, stirring constantly, until rice is browned. Stir in the next six ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in the pimientos if desired. Remove from the heat and let stand, covered, for 10 minutes.


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