Portion Size: ½ cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 (14 oz.) cans low sodium chicken broth
1 ½ cup brown rice	Uncooked
3 cups assorted fresh vegetables	For example, sugar snap peas, asparagus, red, green or yellow pepper, cherry tomatoes. All washed, trimmed and chopped.
1 red onion	Washed and finely chopped.
1 cup water
1 teaspoon cornstarch
1 teaspoon lemon peel	Washed and finely shredded
½ teaspoon black pepper
1 teaspoon crushed basil

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large saucepan combine chicken broth and brown rice.
2	Bring to a boil.
3	Reduce heat, cover and simmer for 40 to 45 minutes or until most of the liquid is absorbed and brown rice is tender.
4	Meanwhile, in a large skillet, heat oil over medium heat.
5	Add red onion and cook for 3 to 5 minutes until tender.
6	Add assorted vegetables and cook until tender.
7	In a small bowl, combine water and cornstarch.
8	Stir until smooth.
9	Add to vegetables in skillet with pepper, basil and lemon peel.
10	Cook uncovered until thick and bubbly.
11	Add vegetables to brown rice and toss to combine.	Internal temperature 135 F.