Yield: 5 Servings
Measure | Ingredient |
---|---|
1¼ cup | Chicken broth |
1 tablespoon | Margarine or butter (up to) |
1½ cup | Uncooked instant brown rice |
½ cup | Shredded carrot |
⅓ cup | Sliced green onions |
½ teaspoon | Dried rosemary or marjoram leaves |
In medium saucepan, bring broth and margarine to a boil. Stir in remaining ingredients. Reduce heat; cover and simmer 5 minutes.
Remove saucepan from heat; stir. Cover; let stand 5 minutes. Fluff with fork before serving. TIP: Use amount of rice indicated on package to make 4 servings.
CALORIES: 140 SODIUM: 230MG CHOLESTEROL: 0MG FAT: 4G
CARBOHYDRATE: 22G SAT: 1G
From <Meals In Minutes>, a Pillsbury Classic Cookbook. Downloaded from Glen's MM Recipe Archive, .