Brown Rice Primavera

2 (14-oz). cans chicken broth
1 ½ Cups Brown Rice
3 Cups assorted fresh vegetables (such as sugar snap peas, asparagus, red, green or yellow pepper, cherry tomatoes)
1 finely chopped red onion
1 Cup water
1 Teaspoons cornstarch
1 Teaspoons finely shredded lemon peel
½ Teaspoon black pepper
1 Teaspoon crushed basil
In a large saucepan combine chicken broth and brown rice. Bring to boil. Reduce heat, cover and simmer for 40 to 45 minutes or until most of the liquid is absorbed and brown rice is tender. Meanwhile, in a large skillet, heat oil over medium heat. Add red onion and cook for 3 to 4 minutes until tender. Add assorted vegetables and cook until tender. In a small bowl, combine water and cornstarch. Stir until smooth. Add to vegetables in skillet with pepper, basil, and lemon peel. Cook uncovered until thick and bubbly. Add vegetables to brown rice and toss to combine