Ingredients
3 cups water3 tablespoons reduced-sodium soy sauce1 tablespoon reduced-sodium chicken bouillon granules or 1-1/2 vegetable bouillon cubes1-1/2 cups uncooked brown rice2 medium green peppers, julienned2 cups chopped fresh cauliflower2 cups chopped fresh broccoli3/4 cup chopped onion2 garlic cloves, minced2 teaspoons canola oil1/2 teaspoon dried thyme
Preparation
In a large saucepan, bring the water, soy sauce and bouillon to a boil. Stir in rice. Reduce heat; cover and simmer for 45-50 minutes or until liquid is absorbed. In a large nonstick skillet, saute the green peppers, cauliflower, broccoli, onion and garlic in oil until crisp-tender. Stir vegetables and thyme into rice mixture.
