Heat oil heavy large skillet over low heat. Add onion; saute until golden and tender, about 10 minutes. Add rice and garlic; saute 1 minute. Add 3 cups water and salt; bring to boil. Reduce heat to low, cover tightly and cook until rice is tender and almost all liquid is absorbed, about 35 minutes; do not stir. Uncover skillet and place green beans, squash, broccoli, corn and carrot evenly over surface of rice. Cover and cook until vegetables are crisp-tender, about 10 minutes. Remove from heat. Stir in red bell pepper and sesame seeds. Mix in soy sauce. Toss to coat.
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|Serving Size: 1 Serving (243g)|
|Recipe Makes: 6|
|Calories from Fat: 36 (13%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 132.7mg||5 %|
|Potassium 451.8mg||12 %|
|Total Carbohydrate 56.6g||17 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 51.5g|
|Protein 7.4g||11 %|
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Calories per serving: 284
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