Ingredients
1 1/2
cups uncooked instant brown rice
1 1/2
cups water
1
tablespoon oil
1
medium onion, chopped
1
(9-oz.) pkg. frozen corn, thawed
1
(8-oz.) pkg. (3 cups) sliced fresh mushrooms
1
medium zucchini, cut in half lengthwise, sliced
1
red bell pepper, cut into small strips
1 1/2
teaspoons dried basil leaves
1/2
teaspoon grated lemon peel
1
tablespoon lemon juice
Preparation
Cook rice in water as directed on package, omitting margarine and salt.
Meanwhile, heat oil in large nonstick skillet over high heat until hot. Add onion; cook and stir 2 to 3 minutes or until tender.
Reduce heat to medium-high. Add corn, mushrooms, zucchini, bell pepper and basil; cook an additional 6 to 8 minutes or until vegetables are crisp-tender, stirring occasionally.
Stir in cooked rice, lemon peel, and lemon juice; mix well.
