Ingredients
1 1/4
cups chicken broth
1
tablespoon margarine or butter
1
to 1 1/2 cups uncooked instant brown rice*
1/2
cup shredded carrot
1/3
cup sliced green onions
1/2
teaspoon dried rosemary or marjoram leaves
Preparation
In medium saucepan, combine broth and margarine. Bring to a boil. Stir in all remaining ingredients. Reduce heat to low; cover and simmer 5 minutes.
Remove saucepan from heat; stir. Cover; let stand 5 minutes. Fluff mixture with fork before serving.
