Vegetable-Brown Rice Stir-Fry

• 3 1/2 ounces boil-in-bag brown rice
• 1 tablespoon peanut oil
• 3 tablespoons cashew halves
• 1 (16 ounce) package frozen broccoli, peppers, onions and mushrooms
• 1 tablespoon cornstarch
• 3/4 teaspoon chicken bouillon granule
• 1/2 teaspoon garlic powder
• 1/8 teaspoon ground ginger
• 3/4 cup water
• 1 1/2 tablespoons soy sauce

1. Prepare rice according to package directions. Keep warm.
2. Heat oil in a large skillet over medium-high heat. Add cashews and cook, stirring constantly, until lightly browned; remove from skillet, and set aside.
3. Add frozen vegetables to skillet, and cook, stirring constantly, 6-9 minutes or until tender.
4. Combine cornstarch and next 3 ingredients in a small bowl; stir in water and soy sauce. Add to vegetables in skillet; cook, stirring constantly, 4 minutes or until thickened and bubbly. Stir in cashews and serve immediately over rice.

boil, peanut oil, cashew halves, frozen broccoli, cornstarch, chicken bouillon granule, garlic powder, ground ginger, water, soy sauce

Taken from www.food.com/recipe/vegetable-brown-rice-stir-fry-397891 (may not work)