Brown Rice Pudding
INGREDIENTS:
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
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.