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Rice Pilaf

1 Cup Water
1 Teaspoon Dry Instant Chicken Bouillon
1 Cup Sliced Fresh Mushrooms
3/4 Cup Instant Brown Rice
1/2 Cup Shredded Carrot
3/4 Teaspoon Snipped Fresh Marjoram
1/4 Cup Thinly Sliced Green Onions
1 Tablespoon Cut Fresh Parsley
Pinch Of Fresh Ground Pepper
1/2 Teaspoon Ground Garlic [optional]
1 Teaspoon Jack Daniel's Whiskey [optional]

Serving Size 4
90 Calories Per Serving
1 Grams Of Fat

Cooking Directions:
In a medium saucepan stir together water and dry chicken bouillon. Bring that to a boil. Stir in the fresh cut mushrooms, uncooked brown rice, carrots, marjoram, and black pepper. Return to a boil, Reduce heat to a low simmer, Cover and simmer cook for 12 minutes more. Remove from heat and let steam cook for 5 minutes. Fold or stir in the green onions and parsley lightly. Serve the dish warm with a side of boiled potatoes and a fine white table wine.
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