Shredded carrot adds a slight sweetness and a splash of color to this brown rice pilaf. Use fresh mushrooms, such as shiitake, chanterelle, or porcini, for a more exotic dish.
Ingredients
- 1 cup water
- 1 teaspoon instant chicken bouillon granules
- 1 cup sliced fresh mushrooms
- 3/4 cup quick-cooking brown rice
- 1/2 cup shredded carrot
- 3/4 teaspoon snipped fresh marjoram or 1/4 teaspoon dried marjoram, crushed
- 1/8 teaspoon pepper
- 1/4 cup thinly sliced green onions
- 1 tablespoon snipped fresh parsley
- 4 sprigs fresh marjoram (optional)
Preparation
In a medium saucepan stir together the water and bouillon granules. Bring to boiling. Stir in the mushrooms, uncooked rice, carrot, snipped or dried marjoram, and pepper. Return to boiling; reduce heat. Simmer, covered, for 12 minutes.
Remove from heat. Let stand, covered, for 5 minutes. Add the green onions and parsley; toss lightly with a fork. If desired, garnish with additional fresh marjoram.
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