Recipe: Rice and Vegetable Medley (using brown rice, broccoli and carrots)

RICE AND VEGETABLE MEDLEY

1 Tbsp. canola oil
1 cup broccoli, chopped
1 cup red bell pepper, seeded and finely chopped
1 cup corn
1/2 cup celery
1 cup grated raw carrots
3 cloves garlic, finely chopped
2 Tbsp. reduced-sodium soy sauce
Salt and freshly ground black pepper, if desired
4 cups hot cooked brown rice

In a large skillet, heat oil over medium-high heat. Add broccoli, red pepper, corn and celery. Saute until vegetables are not quite tender, about 3 to 4 minutes. Stir in carrots and saut another minute.

Add garlic and soy sauce and mix to combine well.

Fluff rice with fork and add to pan, tossing ingredients lightly until well mixed. Season to taste with salt and pepper. Serve at once.

Makes 8 servings

Per serving: 161 calories, 3 g. fat (less than 1 g. saturated fat), 31 g. carbohydrate, 5 g. protein, 4 g. dietary fiber, 173 mg. sodium.

From: The American Institute for Cancer Research