Japanese Brown Rice
From a low carb book
Steps
Bring a large saucepan with 2 to 3 quarts of water to a boil.
Add rice and boil 25 minutes.
Add mushrooms and snow peas and continue to boil 5 minutes.
Drain.
Mix chicken broth , vinegar , and soy sauce together and toss with rice and vegetables.
Add salt and pepper to taste.
Ingredients
quick-cooking brown rice, button mushroom, fresh snow pea, fat-free low-sodium chicken broth, rice vinegar, low sodium soy sauce, salt and pepper