Brown Rice Pilaf
Yield
4 servingsPrep
5 minCook
20 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | teaspoon |
chicken broth
instant |
|
| 1 | cup |
mushrooms
fresh, sliced |
|
| ¾ | cup |
brown rice
quick cooking |
|
| ½ | cup |
carrots
shredded |
|
| ¼ | teaspoon |
marjoram
dried, crushed |
*
|
| ¼ | cup |
scallions, spring or green onions
thinly sliced |
|
| 2 | tablespoons |
parsley leaves
fresh, snipped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.5 | ml |
chicken broth
instant |
|
| 237 | ml |
mushrooms
fresh, sliced |
|
| 177 | ml |
brown rice
quick cooking |
|
| 118 | ml |
carrots
shredded |
|
| 1.3 | ml |
marjoram
dried, crushed |
*
|
| 59 | ml |
scallions, spring or green onions
thinly sliced |
|
| 3E+1 | ml |
parsley leaves
fresh, snipped |
|
Directions
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.
