Brown Rice Pilaf With Vegetables And Garlic

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Brown Rice Pilaf With Vegetables And Garlic

 

1 tablespoon olive oil

1 cup chopped onion

1 1/2 cups brown rice

8 large garlic cloves, pressed

3 cups water

1 teaspoon salt

1 cup fresh green beans, cut into 2 inch piece

1 cup yellow crookneck squash, cubed

1 cup broccoli florets

1 cup fresh corn kernals or frozen, thawed

1/3 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.

Serves 4.

 

 

 

 

 

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