Yield: 4 Servings
1/2 t Instant chicken bouillon
1 c Sliced fresh Mushrooms
3/4 c Brown Rice, quick cooking
1/2 c Shredded Carrot
1/4 t Dried Marjoram, crushed
1/4 c Thinly sliced Green Onion
2 T Snipped fresh Parsley
In a medium saucepan stir together bouillon granules and 1 cup water.
Bring to boiling. Stir in mushrooms, brown rice, carrot, marjoram, and
dash pepper. Reduce heat and simmer, covered, for 12 minutes. Remove
from heat; let stand for 5 minutes. Add green onion and parsley; toss
lightly with a fork. Serve immediately.
************************************************* Per serving: 104
calories, 3 g protein, 21 g carbohydrates, 1 g fat, 0 mg cholesterol,
mg sodium, 205 mg potassium.
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