Brown rice pilaf with vegetables and garlic
6 Servings
Ingredients
| Quantity | 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 | Yellow crookneck squash (cubed) |
| 1 | cup | Broccoli florets |
| 1 | cup | Fresh corn kernals OR- frozen, thawed |
| ⅓ | cup | Chopped red bell pepper |
| 1 | tablespoon | Sesame seeds; toasted |
| 2 | teaspoons | Light soy sauce |
Directions
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.
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