In 3-quart saucepan, bring water and 2 tablespoons butter to a boil. Stir in rice and spice packages and carrots. Return to a boil. Cover, reduce heat to low. Simmer until most of water is absorbed (20-25 minutes). Meanwhile, in small skillet, saute mushrooms in remaining 2 tablespoons butter until tender (4-5 minutes). Stir mushrooms and parsley into rice mixture.

To Serve: Pack pilaf into 8 (3/4 cup) or 12 (1/2 cup) buttered rice molds. Invert onto serving platter or dinner plates. Garnish with carrot flowers and sprigs of chive. Serve immediately.

Tips: Cooked rice mixture in molds may stand at room temperature up to 30 minutes. Reheat, 4 at a time in microwave (HIGH) for 1 to 2 minutes.