Brown Rice and Sautéed Vegetables

Ingredients

• 0.3 teaspoon pepper black
• 1 cup carrots thinly sliced
• 3 cups brown rice long-grain hot cooked
• 1.5 teaspoons basil dried
• 3  garlic cloves minced
• 2 tablespoons soya sauce low-sodium
• 1 cup mushrooms chopped
• 2 cups onion chopped
• 1 cup bell pepper diced red
• 0.3 teaspoon salt 
• 4 cups torn spinach 
• 1 tablespoon vegetable oil 

Equipment

• frying pan

Directions

1. Heat oil in a large nonstick skillet over medium-high heat.
2. Add onion and basil; saut 2 minutes.
3. Add bell pepper and carrot; saut 4 minutes.
4. Add spinach, mushrooms, salt, and garlic; saut 3 minutes or until spinach is wilted. Stir in soy sauce and black pepper.
5. Remove from heat; serve over rice.