1 tb Olive oil

1 c Chopped onion

1 1/2 c Brown rice

8 lg Garlic cloves; pressed

3 c Water

1 ts Salt

1 c Fresh green beans

-- cut into 2-inch pieces 1 c Yellow crookneck squash

-- (cubed) 1 c Broccoli florets

1 c Fresh corn kernals

-OR- frozen, thawed 1/3 c Chopped red bell pepper

1 tb Sesame seeds; toasted

2 ts Light soy sauce

Heat oil heavy large skillet over low heat. Add onion; saute until golden and tender, about 10 minutes. Add rice and garlic; saute 1 minute. Add 3 cups water and salt; bring to boil. Reduce heat to low, cover tightly and cook until rice is tender and almost all liquid is absorbed, about 35 minutes; do not stir. Uncover skillet and place green beans, squash, broccoli, corn and carrot evenly over surface of rice. Cover and cook until vegetables are crisp-tender, about 10 minutes. Remove from heat. Stir in red bell pepper and sesame seeds. Mix in soy sauce. Toss to coat.