• 2 cups uncooked long grain brown rice
  • 1/2 cup chicken bouillon granules
  • 4 teaspoons dried tarragon
  • 4 teaspoons dried parsley flakes
  • 1 teaspoon white pepper


  • 3 cups water
  • 1 tablespoon butter or margarine


In a bowl, combine the first five ingredients. Cover and store in a cool dry place for up to 6 months.

To prepare soup: In a saucepan, bring water, butter and 2/3 cup soup mix to a boil. Reduce heat; cover and simmer for 30-35 minutes or until the rice is tender.