Brown rice pilaf with vegetable and garlic recipe

Ingredients

• 1 Tbsp Water
• 1 Cup Chopped onion
• 1½ Cup Brown rice
• 8 lg Garlic cloves; pressed
• 3 Cup Water
• 1 tsp Salt
• 1 Cup Fresh green beans, cut into 2-inch pieces
• 1 Cup Butternut pumpkin, skin/seeds removed and cut in to cubes
• 1 Cup Broccoli florets
• 1 Cup Fresh corn kernels, or frozen and thawed
• 2 Cups Silver beet, chopped
• 1/3 Cup chopped red capsicum
• 1 Tbsp Sesame seeds; toasted
• 2 tsp apple cider vinegar
• 2 tsp lime juice
• ¼ tsp celtic sea salt
• ¼ tsp turmeric
• 1/8 tsp ground cumin

1. Heat the 3 tablespoons of water in a large fry pan (or pot) over medium heat. Add onion; saute until golden and tender, about 5 minutes.
2. Add rice, and garlic; saute for 1 another minute.
3. Add 3 cups water and salt; bring to boil. Reduce heat to low, cover tightly with a lid and cook until rice is tender and almost all liquid is absorbed, about 35 minutes; do not stir.
4. Uncover the pan (or pot) and place green beans, pumpkin, broccoli, corn and silver beet evenly over surface of rice. Cover and cook until vegetables are crisp-tender, about 10 minutes. Remove from heat. Stir in red bell pepper and sesame seeds.
5. In a small bowl mix together the apple cider vinegar, lime juice, salt, turmeric and cumin.
6. Pour the dressing over the rice and vegetables and gently toss through.