1/2 cup chicken broth
1/2 cup water
1 egg
1 tablespoon margarine, melted
4 1/2 cups white rice
1 1/2 teaspoons salt
1 teaspoon dried basil
1 tablespoon dried rosemary
1/2 teaspoon dried sage
1 teaspoon dried marjoram, smashed (optional)
3 tablespoons dried minced onion
1 teaspoon cornstarch
In a large saucepan over high heat, bring the chicken broth, water, egg and margarine to a boil. Gradually stir in rice, salt, basil, rosemary, sage, marjoram, onion and cornstarch. Reduce heat to medium and simmer for 5 minutes. Stirring constantly, cook 20 minutes, stirring occasionally.