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Ingredientes
- 1Â 1/4 c. Chicken broth
- 1 Tbsp. Margarine or possibly butter
- 1 x -(up to)
- 1Â 1/2 c. Uncooked instant brown rice
- 1/2 c. Shredded carrot
- 1/3 c. Sliced green onions
- 1/2 tsp Dry rosemary or possibly marjoram leaves
Direcciones
- In medium saucepan, bring broth and margarine to a boil. Stir in remaining ingredients. Reduce heat; cover and simmer 5 min.
- Remove saucepan from heat; stir. Cover; let stand 5 min. Fluff with fork before serving.
- TIP: Use amount of rice indicated on package to make 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 5 servings | |
| Calories 237 | |
| Calories from Fat 35 | 15% |
| Total Fat 4.0g | 5% |
| Saturated Fat 0.78g | 3% |
| Trans Fat 0.42g | |
| Cholesterol 0mg | 0% |
| Sodium 133mg | 6% |
| Potassium 227mg | 6% |
| Total Carbs 44.76g | 12% |
| Dietary Fiber 2.7g | 9% |
| Sugars 1.16g | 1% |
| Protein 5.23g | 8% |
