Instructions: In large saucepan, melt butter over medium heat; cook onion and carrots for about 5 minutes or just until softened. Stir in chicken stock, ham and thyme; bring to boil.

Stir in rice; cover and simmer over medium-low heat for 25-30 minutes or just until carrots and rice are tender. Stir in parsley and salt; season with pepper to taste.

Makes 7 cups, or 4 servings

Serve with: Whole wheat rolls, crunchy lettuce wedges with buttermilk dressing, frozen raspberry yogurt and gingerbread cookies.

Suppers: [Wednesday] Warm Couscous & Roasted Fall Vegetables Suppers:

[Thursday] Greek Beef Pita Pockets Suppers: [Friday] Pasta Carbonara with Peas Suppers: [Saturday] Pan-braised Sea Bass with Vegetables Suppers:

[Sunday] Jerked Pork Tenderloins

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.