Garlic-Ginger Rice with Peppers and Edamame

2 c. short grain brown rice

4 c. vegetable broth

2 red bell peppers, diced

1 onion, diced

2 carrots, diced

2 cloves garlic, minced

3 Tbs. fresh ginger, minced

1 1/2 c. shelled edamame (I use frozen)

1-2 Tbs. peanut oil (enough to coat the saute pan)

2 Tbs. sesame oil

3 Tbs. soy sauce

Combine the rice and vegetable broth. Bring to a boil, reduce heat to low, cover and simmer for 45 minutes or until rice is tender.

In a separate pan, saute the peppers, onions and carrots in the peanut oil. When the veggies are tender, add the garlic and ginger and saute until fragrant. Add the soy sauce and sesame oil, stir in the edamame and cook until heated through. Add the sauteed vegetable mixture to the cooked rice and stir to combine.