Herbed Rice Pilaf

1 cup uncooked long grain rice
1 cup chopped celery
3/4 cup chopped onion
1/4 cup butter or margarine
2-1/2 cups water
1 package (2 to 2-1/2 ounces) chicken noodle soup mix
2 tablespoons fresh minced parsley
1 teaspoon dried thyme
1/4 teaspoon rubbed sage
1/4 teaspoon pepper
1 tablespoon chopped pimientos, optional

In a large skillet, cook the rice, celery and onion in butter, stirring constantly, until rice is browned. Stir in the next six ingredients; bring to a boil.

Reduce heat; cover and simmer for 15 minutes. Stir in the pimientos if desired. Remove from heat and let stand, covered, for 10 minutes. Makes 6 servings.