Combine 2 cups water and 1 Tbsp. butter in a saucepan. Bring to a boil and stir in BROWN or WHITE HERB RICE MIX. Cover tightly and reduce heat to low. Cook 45 to 60 minutes for BROWN, 20 to 25 minutes for WHITE until liquid is absorbed and rice is tender. Makes 3 cups.

Option: Mix cooked rice with vegetable greens and shrimp with vinaigrette, for a nice seafood salad.

CHICKEN SOUP

Put 1 cut up chicken in a large pot. Cover with water and add carrots and celery. Simmer about 1 hour. Remove chicken from pot, cool slightly and remove meat from bones. Skim fat off broth and put chicken meat back into pot. Add BROWN or WHITE HERB RICE MIX into soup. Use another BROWN or WHITE HERB RICE MIX if you use more than 1 chicken. Add more vegetables of your choice and simmer 1/2 hour longer. Serve with warm bread or crackers.

CHICKEN OR TURKEY STUFFING

Bring to boiling 1 cup water in a large saucepan. Add 2 Tbsp. butter, 1 cup of chopped celery and 3 Tbsp. mix. Stir in 9 to 12 cups of soft bread cubes. Toss lightly and add more boiling water if a softer stuffing is desired. Stuff a washed out whole chicken or turkey right before roasting. If there is any extra stuffing put it in a casserole and bake 1/2 hour. This stuffing is good also as a topping for pork chops.

PORK CHOPS WITH STUFFING

Put pork chops in flour and brown in a little vegetable oil on both sides. Place in a flat oven proof pan in a single layer and put a spoonful of stuffing on top. Cover pan and bake for 1/2 hour. Remove cover and bake 15 minutes longer.