Yield: 6 Servings
Measure | Ingredient |
---|---|
1 tablespoon | Olive oil |
1 cup | Chopped onion |
1½ cup | Brown rice |
8 larges | Garlic cloves; pressed |
3 cups | Water |
1 teaspoon | Salt |
1 cup | Fresh green beans cut into 2-inch pieces |
1 cup | Yellow crookneck squash (cubed) |
1 cup | Broccoli florets |
1 cup | Fresh corn kernals OR- frozen, thawed |
⅓ cup | Chopped red bell pepper |
1 tablespoon | Sesame seeds; toasted |
2 teaspoons | Light soy sauce |
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.