2 servings

½ cup brown rice

½ cup sliced mushrooms

½ cup cubed red bell pepper

½ cup eggplant in sticks

1 tbsp chopped Green onion

little olive oil

pinch of salt

In a pot sauté the rice with a little oil for about 2 minutes. Pour 1 cup of boiling water, add a pinch of salt and stir. Cover and cook over low heat for about 25 minutes or according to package instructions.

Spray a little olive oil to a nonstick skillet, saute the mushrooms, pepper, eggplant and green onion until soften a bit. Add the brown rice and mix well. Season with a pinch of salt. Stir and serve. You might sprinkle sesame sedes for garnish.