2 cups hot water
1 teaspoon chicken bouillon powder or 1 chicken bouillon cube, crushed
1 cup long-grain white rice
2 tablespoons butter
1 medium carrot, chopped
1/2 cup sliced green onion, including some of the green tops
1 garlic clove, minced
1 cup sliced fresh mushrooms
salt (optional)
freshly ground pepper, to taste
chopped parsley, for garnish

Measure 1 1/2 tablespoons of the hot water and place along with the bouillon in a small dish. Stir to dissolve.
In a lidded 3-quart microwave-safe casserole, combine rice, remaining hot water and butter. Cover and microwave on high until mixture has boiled for 5 minutes, about 12 to 15 minutes total.
Add carrot, green onion, garlic, mushrooms and bouillon mixture, stirring lightly to mix. Cover and microwave on high until rice and vegetables are tender and liquid is fully absorbed, about 6 to 8 minutes.
Fluff rice with a fork. Adjust seasoning, if needed. Garnish with chopped parsley.

PER SERVING: 255 calories; 5 g
protein; 44 g carbohydrates; 1 g fiber;
6 g fat (4 g saturated); 15 mg
cholesterol; 344 mg sodium.

Robin Davis