Browned Rice Pilaf

• 1 cup long grain rice
• 3 tablespoons butter
• 2 23 cups cold water
• 6 teaspoons chicken bouillon granules
• 1 12 teaspoons dried parsley flakes
• 1 tablespoon minced onion
• 14 teaspoon garlic salt
• 14 teaspoon dried tarragon, crushed
• 14 teaspoon dried basil, crushed
• 14 teaspoon paprika
• 1 (4 ounce) can mushroom stems and pieces or 1 (4 ounce) cansauteed fresh mushrooms

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.

long grain rice, butter, cold water, chicken bouillon granules, parsley flakes, onion, garlic, tarragon, basil, paprika, mushroom stems

Taken from www.food.com/recipe/browned-rice-pilaf-58019 (may not work)