1-1/3 cups water
1 teaspoon chicken-flavored bouillon granules
1/2 cup long grain rice, uncooked (Note: brown rice was used)
1-1/2 cups sliced fresh mushrooms
1-1/2 cups coarsely shredded carrots
1/2 cup chopped fresh parsley
1/3 cup thinly sliced green onions
1/4 cup chopped sweet red pepper
1/4 teaspoon pepper
1/4 cup chopped pecans, toasted
Combine water and bouillon granules in a saucepan; bring to a boil. Add rice; cover, reduce heat, and simmer 20 minutes.
Remove from heat; uncover and stir in mushrooms and next 5 ingredients. Cover and let stand 5 minutes.
Cook over low heat 5 minutes until excess moisture has evaporated. Sprinkle with pecans.