1 c. brown rice
2 chicken breasts, skinned, boned and cut into bite-sized pieces
3 tbsp. tahini (sesame seed paste)
1 med. onion, thinly sliced
1 c. sliced raw mushrooms
6 c. unsalted chicken broth
4 cloves garlic, minced (more or less to your taste)
2 tsp. uncooked oatmeal
1 red bell pepper, seeded and chopped
2 c. broccoli florets

In a medium saucepan, combine 2 1/2 cups of the chicken broth with the brown rice. Set covered on high heat until boiling; then reduce heat to simmer. Simmer covered 40 minutes or until all broth has been absorbed and rice is cooked.

In a small saucepan, combine 2 1/2 cups of broth, the garlic, oatmeal and tahini. Set uncovered over medium heat and allow to cool and thickens slightly while you prepare the rest of the dish. Remember to stir occasionally.

Heat a large platter and a small bowl or plate. In a wok or frying pan, heat 1/2 cup of remaining broth until boiling. Separately saute the onion, pepper, mushrooms and broccoli until cooked but still crisp, transferring to the small preheated bowl or dish.

Heat the remaining broth and saute the chicken pieces, a few at a time. Arrange cooked rice on the hot platter, top with chicken and vegetables and pour on the aromatic sauce. Serves 4.