1/2 cups sliced scallions
1 tsp margarine
1 tsp olive oil
2 cup chicken broth
1/4 tsp thyme
1/4 tsp basil
1/4 tsp marjoram
1/4 tsp cardamom
1 cup uncooked long grain rice
In large pot, over medium high heat, sauté scallions
in margarine and olive oil. Add broth and spices.
Bring to boil. Add rice. Cover
and simmer 20 minutes. Fluff with fork.
Serve.
