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.