Garlic Green Beans And Corn

• 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 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 tablespoon:sesame seeds, toasted
• 2 teaspoon:soy sauce

Preparation

1. Heat oil heavy large skillet over low heat. Add onion; saute until golden and tender, about 10 minutes.
2. 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.
3. 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.
4. Remove from heat. Stir in red bell pepper and sesame seeds. Mix in soy sauce. Toss to coat. Serve immediately.