Asian Style Brown Rice with Veggies

From Toni Holmberg

Cook rice in stock. Bring to a boil. Cover and simmer on low for 45 min.

1/2 cup brown rice
1 cup chicken or veggie broth
1/4 teaspoon salt

Whisk these together:

1 teaspoon dijon mustard
1 clove garlic finely diced
1-1/2 tablespoons rice vinegar
2 tablespoons soy sauce
2 teaspoons asian sesame oil
2 tablespoons corn oil

Lightly cook beans or broccoli. Drain veggies and mix peanuts, sesame seeds, hot rice, and dressing together.

fresh ground pepper
1-1/4 lb green beans or broccoli trimmed and cut into bite sized pieces
1 tablespoon toasted sesame seed
1/2 cup raw peanuts