1 1/2 cups brown jasmine rice
3 1/2 cups vegetable stock
1 teaspoon salt
2 teaspoons chopped fresh oregano (or 3/4 teaspoon dried oregano)
2 teaspoons chopped fresh marjoram (or 3/4 teaspoon dried marjoram)
2 teaspoons chopped fresh thyme (or 1 teaspoon dried thyme)
1 tablespoon chopped fresh Italian flat leaf parsley
1 teaspoon Snipped fresh chives