1 1/4 c. chicken broth
2 tbsp. lite soy sauce
1/2 tsp. ground ginger
1/8 tsp. garlic powder
1 1/2 c. instant brown rice
1 tbsp. cornstarch
1/2 c. water
2 c. (1/2 pkg.) frozen broccoli, red peppers, bamboo shoots, & mushrooms

Bring broth, soy sauce, ginger and garlic powder to a boil. Stir in rice. Reduce heat, cover. Simmer for 5 minutes. Meanwhile, mix cornstarch with water. Add to rice along with vegetables. Bring to a boil to thicken. Remove from heat and let stand 5 minutes. Makes 4 servings.