Use 1 teaspoon dried thyme if fresh thyme is not available.

1 tablespoon butter 1 cup uncooked white rice 1 (14.5 ounce) can vegetable stock 1 tablespoon fresh lemon juice 1 tablespoon fresh Veggie Box thyme leaves

Melt butter in a medium saucepan over medium-high heat, and stir in the rice. Cook rice, stirring frequently, until browned, about 5 minutes. Mix vegetable stock, lemon juice and thyme into the rice. Cover, and reduce heat to low. Cook 20 minutes, until liquid has been absorbed. Fluff with a fork before serving.