| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegetables, Vegetarian | 6 | Servings |
INGREDIENTS
| 1 | tb | Olive oil |
| 1 | c | Chopped onion |
| 1 1/2 | c | Brown rice |
| 8 | lg | Garlic cloves; pressed |
| 3 | c | Water |
| 1 | ts | Salt |
| 1 | c | Fresh green beans cut into 2-inch pieces |
| 1 | c | Yellow crookneck squash (cubed) |
| 1 | c | Broccoli florets |
| 1 | c | Fresh corn kernals OR- frozen, thawed |
| 1/3 | c | Chopped red bell pepper |
| 1 | tb | Sesame seeds; toasted |
| 2 | ts | Light soy sauce |
INSTRUCTIONS
Heat oil heavy large skillet over low heat. Add onion; saute until golden and tender, about 10 minutes. Add rice and garlic; saute 1 minute. Add 3 cups water and salt; bring to boil. Reduce heat to low, cover tightly and cook until rice is tender and almost all liquid is absorbed, about 35 minutes; do not stir. Uncover skillet and place green beans, squash, broccoli, corn and carrot evenly over surface of rice. Cover and cook until vegetables are crisp-tender, about 10 minutes. Remove from heat. Stir in red bell pepper and sesame seeds. Mix in soy sauce. Toss to coat.
A Message from our Provider:
“Plan ahead — It wasn’t raining when Noah built the ark.”