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>