Rice Vegetable Pilaf


2 cups whole grain quick cooking rice
½ cup shredded carrot
½ cup edamame
½ cup chopped red bell pepper
2 tablespoons margarine
2 cups chicken broth


In large skillet, sauté rice, carrot, edamame and red bell pepper in margarine. Add chicken broth; bring to a boil. Reduce heat; cover and simmer until rice is tender and liquid is absorbed. Serves 4