When zucchini and tomatoes are in season, let them "star" in this great meal.

2 c. chicken stock
2 med. onions, chopped
3 cloves garlic, minced
1/2 bunch broccoli flowerets, chopped
1 lg. carrot, chopped
1/2 lb. mushrooms, sliced
8 c. brown rice, cooked
1/4 c. mung bean sprouts
1/4 c. alfalfa sprouts
1 tbsp. soy sauce

1. Prepare all ingredients.

2. Heat Wok or large non-stick skillet. Add chicken stock and saute onions, garlic, broccoli and carrots until tender-crisp.

3. Add mushrooms. Cook 2-3 minutes more.

4. Add rice, stir as it is reheated. Sprinkle sprouts and soy sauce over rice mixture and heat 3 minutes longer. Serve immediately. Serves 12.