Vegetables With Brown Rice

• 1/4 cup chopped walnuts
• 3 teaspoons canola oil, divided
• 1 medium sweet red pepper, julienned
• 1 cup broccoli florets
• 1 medium zucchini, sliced
• 1 medium yellow summer squash, sliced
• 3/4 cup frozen peas
• 3 tablespoons water
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups hot cooked brown rice
• 3 tablespoons minced fresh parsley

1. In a
2. , saute walnuts in 1 teaspoon oil for 2 minutes or until lightly toasted. Remove and set aside.
3. In the same skillet, saute red pepper and broccoli in remaining oil for 1 minute. Add the zucchini and yellow squash; saute 1 minute longer. Stir in the peas, water, salt and pepper. Reduce heat; cover and simmer for 5 minutes or until vegetables are tender.
4. Combine the rice and parsley on a serving platter or in a serving bowl. Top with vegetable mixture and toasted walnuts.

walnuts, canola oil, sweet red pepper, broccoli florets, zucchini, frozen peas, water, salt, pepper, brown rice, fresh parsley

Taken from www.tasteofhome.com/recipes/vegetables-with-brown-rice/ (may not work)