Source: dLife

Your basic brown rice with English peas and a variety of spices.

Servings

1 cooking spray
1 tsp olive oil
1 cup fresh chopped celery
1 cup sliced carrots , thinly
1 cup fresh chopped onion
2 tsp ground cumin
2 tsp fresh ginger root , peeled, minced
2.5 cup low sodium chicken broth , undiluted
2 cup quick cooking brown rice , uncooked
0.33 cup dried vegetable flakes
2 cup frozen green peas , thawed

1 To prepare, coat a large nonstick skillet with cooking spray. Add oil and place over a medium-high heat until hot. Add celery, carrot and onion, cook 4 minutes or until vegetables are tender, stirring often.
2 Stir in cumin and gingerroot and cook stirring often for 1 minute. Add broth, vegetable flakes and rice; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and rice is tender. Stir in peas.

Use instant brown rice, it cooks in less than half the time of regular brown rice.