Place 2 1/2 cups of cut raw vegetables:

Carrots
Onions
Ca bbage
Broccoli
Cauliflower
Mushrooms
P eppers
Celery
Sweet potato (if desired)
Rice, 3 c. raw
Soy sauce to taste
1/8 tsp. or less thyme
1/8 tsp. or less marjoram

Cook rice ahead of time. Set aside. While rice is cooking, cut vegetables into bite size pieces and on the thin side. Separate cut vegetables into 3 groups: 1) onions, 2) harder, longer cooking types (carrots, celery, cabbage, cauliflower, broccoli), 3) softer, quick cooking (zucchini, mushrooms, peppers).

Use a heavy skillet. Heat small amount of safflower (or other) oil. Add onions, salt, herbs, saute until onions are soft. Add group 2 and saute until tender. Add group 3. Stir as you saute. Serve immediately over rice or bulghar. Serves 6.