1-3/4	cups	water
3/4	cups	long grain brown rice, uncooked
3/4	cup	diced carrot
1/4	lb.	fresh snow peas
1	tbs.	olive oil
1	cup	frozen English peas, thawed
1	cup	frozen whole kernel corn, thawed
1/4	cup	green onions, chopped
2	tbs.	low-sodium soy sauce

Bring 1 3/4 cup water to a boil in a medium saucepan; stir in rice. Cover, reduce heat, and simmer 35 minutes. Stir in carrot; cover and cook an additional 10 minutes or until rice is tender and liquid is absorbed. Chill rice mixture thoroughly. Wash snow peas; trim ends and remove strings. Cut into 1-inch pieces and set aside. Heat oil in a wok or frying pan over medium-high heat until hot. Add chilled rice mixture and stir-fry 2 minutes. Add English peas and corn; stir-fry 3 minutes. Stir in snow peas, green onions, and soy sauce. Cover and cook 2 to 3 minutes or until thoroughly heated. Serves 6.