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Ingredients

• 1/4 cup chopped walnuts
• 3 teaspoons canola oil, divided
• 1 medium sweet red pepper, julienned
• 1 cup broccoli florets
• 1 medium zucchini, sliced
• 1 medium yellow summer squash, sliced
• 3/4 cup frozen peas
• 3 tablespoons water
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups hot cooked brown rice
• 3 tablespoons minced fresh parsley

Description

'When Garden Crops Are Plentiful, This Is A Delightful Dish To Serve. You Can Vary The Vegetables To Whatever You Have Available,' Suggests Patty Kile Of Greentown, Pennsylvania. 'It's Convenient For Company Because The Veggies Can Be Precut And Refrigera

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