| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Rice | 5 | Servings | |
INGREDIENTS
| 1 1/4 | c | Chicken broth |
| 1 | tb | Margarine or butter (up to) |
| 1 1/2 | c | Uncooked instant brown rice |
| 1/2 | c | Shredded carrot |
| 1/3 | c | Sliced green onions |
| 1/2 | ts | Dried rosemary or marjoram leaves |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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