1/4 lb. bacon
1/2 c. onion, chopped
1/2 lb. sliced fresh mushrooms
2 c. water
1 tbsp. instant chicken bouillon
1/2 tsp. salt
1 1/4 c. Rosa Marina, uncooked
1/4 c. parsley, chopped

Saute bacon in 10 inch skillet until crisp; drain, reserving drippings. Crumble bacon, set aside. Saute onion and mushrooms in reserved bacon drippings until tender, not brown. Add water, bouillon, salt and uncooked Rosa Marina. Bring to a boil over medium heat. Reduce to low, cover lightly and cook 12 minutes until tender. Stir in crumbled bacon and parsley.