1 tsp. chicken bouillon
1/2 c. uncooked rice
1 1/2 c. sliced fresh mushrooms2 shredded carrots
1/2 c. chopped fresh parsley
1/4 tsp. pepper

Bring 1 1/3 cup water to boil. Add chicken bouillon and rice. Cover and reduce heat. Simmer 20 minutes. Remove from heat and let stand, covered for 5 minutes.

Add mushrooms, carrots, parsley and pepper. Stir well. Place over low heat, cover and cook 5 minutes. 8 servings.