Brown rice pilaf with vegetables and garlic

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.

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