Vegetables With Brown Rice Recipe

Ingredients

1/4 cup chopped walnuts3 teaspoons canola oil, divided1 medium sweet red pepper, julienned1 cup broccoli florets1 medium zucchini, sliced1 medium yellow summer squash, sliced3/4 cup frozen peas3 tablespoons water1 teaspoon salt1/8 teaspoon pepper2 cups hot cooked brown rice3 tablespoons minced fresh parsley

Preparation

In a large nonstick skillet, saute walnuts in 1 teaspoon oil for 2 minutes or until lightly toasted. Remove and set aside.

In the same skillet, saute red pepper and broccoli in remaining oil for 1 minute. Add the zucchini and yellow squash; saute 1 minute longer. Stir in the peas, water, salt and pepper. Reduce heat; cover and simmer for 5 minutes or until vegetables are tender.

Combine the rice and parsley on a serving platter or in a serving bowl. Top with vegetable mixture and toasted walnuts.