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 | Cubed yellow crookneck squash |
1 cup | Broccoli florets |
1 cup | Fresh corn kernels or frozen thawed |
½ cup | Shredded carrot |
⅓ cup | Chopped red bell pepper |
1 tablespoon | Sesame seeds, toasted |
2 teaspoons | Light soy sauce |
Heat oil in 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 C 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.
Bon Appetit/July/94 Scanned & edited by Di Pahl & <gg>