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2 medium onions, chopped
1 clove garlic, chopped
3 tsp. butter
1 c. converted rice
3 c. chicken broth
1 tsp. dried marjoram
1/2 tsp. dried thyme
1 tsp. dried chervil
2 tsp. minced parsley
salt to taste

Cook onions and garlic in butter in a saucepan until
tender. Add rice and cook until browned, stirring constantly.
Add broth and remaining ingredients and bring to a boil. Pour
into a casserole and cover. Bake at 350 degrees for about 30 minutes
or until rice is tender and liquid is absorbed. Makes 4 to 6

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