Instructions: Prep: Cut leek into half rounds (about 1/2 cup). Slice mushroom caps

(about 1 cup) Heat oil in a nonstick pan. Saute leek until it begins to soften. Add garlic; cook until leek is golden. Be careful not to scorch the garlic. Add mushrooms, 1 teaspoon soy sauce and 1 tablespoon broth.

Cook until mushrooms soften and wilt a bit. Stir in rice and remaining 1 teaspoon soy sauce and 1 tablespoon broth. Heat through; serve.

Serving Ideas : summer salad or for stuffing fresh tomatoes

NOTES : TIPS: To yield 4 cups cooked brown rice, use 1 1/3 cups raw rice and 2 2/3 cups water; cook according to package directions. To help prevent garlic from scorching, add it after the leek has begun to soften.

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