1/2 tsp. instant chicken bouillon granules
1 cup sliced fresh mushrooms
3/4 cup quick-cooking brown rice
1/2 cup shredded carrot
1/4 tsp. dried marjoram, crushed
1/4 cup thinly sliced green onion
2 tbs. 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.
Makes 4 servings.

Nutritional information per serving:
104 Calories
3 gm protein
21 gm carbohydrate
1 gm fat
0 mg cholesterol
105 mg sodium
205 mg potassium

Recipe from: Better Homes & Garden's "New Dieter's Cookbook"
Submitted by Ethel Burdine