Browned Rice Pilaf

This is out of an old BH&G cookbook - 1978.Makes a nice side dish and it's easy to prepare.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  cup long grain rice
• 3  tablespoons butter
• 2 2⁄3 cups  cold water
• 6  teaspoons chicken bouillon granules
• 1 1⁄2 teaspoons dried parsley flakes
• 1  tablespoon  minced onion
• 1⁄4 teaspoon  garlic salt
• 1⁄4 teaspoon dried tarragon, crushed
• 1⁄4 teaspoon dried basil, crushed
• 1⁄4 teaspoon paprika
• 1 (4 ounce) can mushroom stems and pieces or 1 (4 ounce) can  sauteed fresh mushrooms

Directions

1. In a medium skillet cook rice in butter about 4 minutes or until golden brown,stirring frequently.
2. Add water, boullion,parsley,onion,garlic salt,tarragon, basil and paprika.
3. Drain mushrooms; stir into rice mixture.
4. Bring to a boil; reduce heat.
5. Cover and simmer for 20 to 25 minutes or till rice is tender.