Ingredients:

1 1/2 C chicken stock

1 1/4 C quick cooking brown rice

1 medium onion, sliced thin

3 carrots, sliced thin

1 t fresh ginger, minced

1 clove garlic, minced

2 C cauliflower, chopped

1/2 red pepper, sliced thin

1/2 green pepper, sliced thin

1 C frozen peas

1 t soy sauce

1 T vegetable oil

1 1/2 t curry powder

1/4 C peanuts

2 scallions, sliced thin

4 thin lemon slices

Dirction:

In 2-quart saucepan over medium heat, bring the stock to a boil. Stir in the rice, reduce the heat to low, cover the pan, and simmer for 10 minutes. Keep warm.

In a 2 1/2 quart casserole, combine the onions, carrots, ginger, and garlic. Microwave on high 3 minutes. Add cauliflower. Microwave on high 3 minutes.

Add red and green peppers. Microwave on high 2 minutes. Stir in peas and soy sauce.

In a cup stir together the oil and curry powder. Add to the vegetables. Microwave on high 2 minutes. Stir well and microwave on high another 2 minutes. Stir in the peanuts.

Fluff the rice with a fork. Place it on a serving platter. Top with the vegetables. Garnish with the scallions and lemon slices.

Serves 4.