Ingredients:

• 1/4 cup chopped onion,
• 2 tbsp butter,
• 3 chicken bouillon cubes,
• 2 cup boiling water,
• 2 cup instant rice,
• 2 tbsp dried parsley flakes,
• 1/2 tsp. rubbed sage,
• 1/4 tsp. celery salt

Method:
In a skillet, sauté onion in butter until tender. Dissolve bouillon in boiling water and add to skillet. Stir in rice, parsley, sage and celery salt. Bring to a boil, reduce heat, cover and simmer for 5-8 minutes or until rice is tender.