Confetti Rice

• 1 1/2 c. brown rice (uncooked)
• 4 c. water, divided
• 1/4 tsp. salt
• 1/2 c. carrots, coarsely chopped
• 1/2 c. frozen peas
• 1/2 c. frozen corn
• 1/4 c. sliced raw almonds
• 1 (15.5 oz.) can chickpeas, drained
• 1/2 c. dried cranberries
• 4 Tbsp. olive oil
• 1 pkg. Good Seasons Oriental sesame salad dressing mix

1. Bring 3 cups water and salt to a boil in a medium saucepan; add rice.
2. Cover; reduce heat to medium and let simmer for 25 minutes or until all water is absorbed.
3. Place in separate bowl and set aside.
4. In same saucepan, combine carrots, peas, corn and 1 cup water.
5. Steam for 8 to 10 minutes or until vegetables are crisp but tender.
6. Drain.
7. Add reserved rice, almonds, chickpeas, cranberries, oil and salad dressing mix.
8. Heat through for 1 minute.
9. Spoon into a serving bowl and serve.
10. Yield: 6 servings.

brown rice, water, salt, carrots, frozen peas, frozen corn, almonds, chickpeas, cranberries, olive oil, sesame salad dressing

Taken from www.cookbooks.com/Recipe-Details.aspx?id=54476 (may not work)