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1 1/4 cups chicken broth
1 tablespoon margarine or butter
1 to 1 1/2 cups uncooked instant brown rice
1/2 cup shredded carrots
1/3 cup sliced green onions
1/2 teaspoon dried rosemary or marjoram leaves
1. In medium saucepan, combine broth and margarine. Bring to a boil. Stir in all remaining ingredients. Reduce heat to low; cover and simmer 5 minutes.
2. Remove saucepan from heat; stir. Cover; let stand 5 minutes. Fluff mixture with fork before serving.
TIP:*Use amount of rice indicated on package to make 4 servings.
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