BROWN RICE WITH SUNFLOWER SEEDS AND RED GRAPES

1 medium onion, finely chopped
1 stalk celery, finely chopped
1 tablespoon oil
1 cup uncooked brown rice
1 to 2 tablespoons finely chopped fresh thyme (or 1 teaspoon thyme leaves, crushed)
2 1/2 cups chicken broth
1/2 cup unsalted, shelled, toasted sunflower seeds*
3/4 cup halved seedless red grapes

In 10-inch skillet, cook onion and celery in oil until onion is translucent.

Stir in rice and thyme. Add chicken broth. Bring to a boil; reduce heat. Cover; simmer 45 to 50 minutes or until liquid has been absorbed and rice is tender.

Stir in sunflower seeds and grapes.

MICROWAVE DIRECTIONS:
In 2 1/2-quart microwave-safe casserole, combine onion, celery and oil; cover tightly. Microwave on HIGH for 2 to 3 minutes or until onion is translucent. In 4-cup microwave-safe measuring cup, microwave chicken broth on HIGH for 3 to 5 minutes or until very warm. Add rice, thyme and broth to onion mixture; cover tightly.

Makes 8 servings (1/2-cup each)
From: Recipelink.com
Source: Recipe booklet: Light and Simple Summer Meals, Pillsbury Classic Cookbooks #101, 1989