Shelly's Recipe

BROWN RICE PILAF WITH VEGETABLES & GARLIC

Category: Rice/Risotto

1 tbsp olive oil
1 cup chopped onion
1 1/2 cups brown rice
8 large garlic cloves, pressed
3 cups water
1 tsp. 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 kernels or frozen, thawed
1/3 cup chopped red bell pepper
1 tbsp sesame seeds, toasted
2 tsp. light soy sauce

Heat oil heavy large skillet over low heat. Add onion; sauté until golden and tender, about 10 minutes. Add rice and garlic; sauté 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.