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Sesame Vegetable Rice

1 c Brown rice, cooked

Unrefined vegetable oil, -as needed 3 c Thinly sliced mixed

-vegetables (whatever's -available; carrots, celery, -broccoli, squash, cabbage, -beans, mushrooms) 1/4 c Sesame seeds

1 tb Bragg's Liquid Aminos

When rice is almost ready, toast sesame seeds in a dry, heavy skillet over medium heat until they brown and smell fragrant. Set them aside in a small bowl. In the same skillet saute vegetables in 1 tablespoon oil, beginning with those that take longest to cook. You can also stir-fry them with a small amount of liquid, covered. Do not overcook; vegetables are ready when heated through. Serve vegetables over rice, sprinkled with seasme seeds and topped with liquid aminos to taste.


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