Basic Chinese Stir Fry Vegetables

• 2 cups uncooked brown rice
• 4 cups water
• 1 tablespoon safflower oil
• 1/3 cup leeks, chopped
• 2 cloves garlic
• 1 teaspoon minced fresh ginger root
• 1 cup zucchini, chopped
• 1 cup carrots, chopped
• 1 cup yellow squash, chopped
• sea salt to taste

1. Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.
2. Heat the safflower oil in a skillet over medium heat. Stir in the leeks, garlic, and ginger; cook and stir until the leeks have softened, about 5 minutes. Stir in the zucchini, carrots, and yellow squash. Season with salt. Continue cooking and stirring until the vegetables have softened, about 2 minutes. Serve over brown rice.

brown rice, water, safflower oil, leeks, garlic, fresh ginger root, zucchini, carrots, yellow squash, salt

Taken from www.allrecipes.com/recipe/216739/basic-chinese-stir-fry-vegetables/ (may not work)