2 1/2 cups uncooked white rice
3 teaspoons salt
1 teaspoon dried dill weed
1 garlic, minced
1 onion, chopped
1 tablespoon dried crushed red pepper flakes
1 teaspoon dried dried thyme
1 teaspoon dried parsley
1 teaspoon dried basil
2 teaspoons dried oregano
1 teaspoon dried rosemary
1 teaspoon dried sage
1 (16 ounce) can broth
1 (10.5 ounce) can condensed cream of mushroom soup
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2 quart casserole dish.
In a small bowl, mix the rice, salt, dill, garlic, onion, crushed red pepper flakes, dried thyme, crushed red pepper flakes, thyme, parsley, basil, oregano, rosemary, sage, oregano and basil.
Place the rice mixture into the prepared dish, and pour the cream of mushroom soup over the rice. Cover the dish with foil.
Bake covered at 375 degrees F (190 degrees C) for 1 hour. Remove foil and bake for an additional 45 minutes.