Herbed Rice Pilaf

Here's an easy, good Rice Pilaf for all of your side-dish needs.  This recipe comes from my Mom, and I think she got it from Taste of Home.  It combines rice, butter, some herbs, and dry chicken noodle soup mix.  In case you don't know what that is, it looks kind of like this: dry soup, although I use a different brand.  You'll need one of the pouches from that box, and you use the whole pouch.  Just dump it in.  I usually use brown rice for my cooking, but I've tried this with brown and it's not very good, so I use white.  I never have pimientos on hand, so I leave them out.

Herbed Rice Pilaf

1 cup uncooked, long grain white rice

1 cup chopped celery

3/4 cup chopped onion

1/4 cup butter

2 1/2 cups water

1 pouch (2 to 2 1/2 ounces) dry 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 pimientos, optional

In a large skillet, cook the rice, celery, and onion in butter, stirring constantly, until rice is browned.  Stir in the next 6 ingredients, bring to a boil.  Reduce heat; cover and simmer for 15 minutes.  Stir in pimientos.  Remove from heat and let stand, covered, for 10 minutes. 

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