1 (14 oz) can chicken broth
1 (8 oz) can mushrooms
1 cup long-grain rice
1 tablespoon dried minced chives OR minced onions
1 tablespoon dry minced parsley
1/4 teaspoon pepper
1/2 teaspoon salt

pour chicken broth into a 4 cup measuring pitcher. drain the liquid from the mushrooms in the broth. add only enough water to give you exactly 2 2/3 cups. place liquid in 2 quart saucepan and bring to boil. add rice and everything else, including mushrooms. cover pan. turn heat to low. let simmer about 25 minutes. stir often. remove from heat and stir briefly. cover and let stand off heat 10 minutes, or until liquid is absorbed by rice.

6 servings