| 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.
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