Makes: 4 servings

Description: Seasoned vegetables in a savory sauce served over rice

Ingredients:
2 Tablespoons  olive oil
1/2  onion, sliced and halved
1  carrots, sliced and halved
2 cloves  garlic, minced
8 ounces  mushrooms, sliced
1 cup  fresh vegetables*
1 teaspoon  parsley
1/2 teaspoon  seasoned salt
1/8 teaspoon  pepper
1 teaspoon  dried celery flakes
1/8 teaspoon  red pepper flakes
1 teaspoon  chicken bouillon powder
1 cup  chicken broth
1/4 cup  water
1 Tablespoon  cornstarch
4 servings  cooked rice

Instructions: Heat oil in skillet. Add onions, carrots, garlic and mushrooms. Cook on medium heat until crisp tender (they still will have a little more cooking time to cook the rest of the way) stirring every so often. Add fresh vegetables. Sprinkle with parsley, salt, pepper, celery flakes, red pepper flakes and chicken bouillon powder. Stir. Add 1 cup chicken broth. In separate bowl, stir water into cornstarch. Add to vegetable mixture and mix. Bring to a boil. Reduce heat and simmer until vegetables are tender and broth is reduced by half. Spoon over rice.

*I used green beans, green pepper, snow peas and broccoli. I would add the snow peas and broccoli the last few minutes of cooking so they don't get overcooked.

via my own