Title: Brown Rice Pilaf with Vegetables and Garlic
Categories: Vegetable Vegetarian
Yield: 6 Servings
| 1 | tb | Olive oil |
| 1 | c | Chopped onion |
| 1 1/2 | c | Brown rice |
| 8 | lg | Garlic cloves; pressed |
| 3 | c | Water |
| 1 | ts | Salt |
| 1 | c | Fresh green beans - cut into 2-inch pieces |
| 1 | c | Yellow crookneck squash - (cubed) |
| 1 | c | Broccoli florets |
| 1 | c | Fresh corn kernals OR- frozen, thawed |
| 1/3 | c | Chopped red bell pepper |
| 1 | tb | Sesame seeds; toasted |
| 2 | ts | 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.