Apple and Brown Rice Pilaf 

1/2 onion, minced
1 Tbsp. vegetable oil
1 1/2 cups quick cooking brown rice
1 1/4 cups low sodium broth
1/2 tsp. dried thyme, crushed
salt and pepper to taste
2 cups Rome apples, cored and diced
2 Tbsp. parsley, chopped

Saute onion in oil in non-stick skillet until tender; stir in rice
and brown slightly. Stir in broth, thyme, salt and pepper; bring
to boil.  Cover tightly and reduce heat; simmer 15 minutes.  Remove
from heat; stir in apples and parsley.  Serve warm or cold.  Makes
4 servings.