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