|1 can (15 3/4 oz.) low-sodium chicken broth||1/4 teaspoon garlic powder|
|1 can (4 oz.) sliced mushrooms, drained||3 cups Minute Brown Rice, uncooked|
|1 tablespoon butter or margarine (optional)||1/3 cup grated parmesan cheese|
|1 teaspoon dried basil leaves|
Bring broth, 3/4 cup water, mushrooms, butter and seasonings to boil in medium saucepan.
Stir in rice; cover. Cook on low heat 5 minutes. Remove from heat. Let stand 5 minutes.
Stir in Parmesan cheese.
Tip: Add 1 cup frozen peas with mushrooms
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