Combine:
1 ½ cups chili powder
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 Tbsp. dried oregano
2 Tbsp. paprika
3/8 cup ground cumin (6 Tbsp.)
2 Tbsp. salt
¼ cup pepper

In rice cooker combine 1 tbsp. taco seasoning mix per 3/4 cup (1 rice cooker cup) of rice, can also add 1 tbsp. lime juice.

Pre-cook 3 cups long grain brown rice, refrigerate 1 day (4 rice cooker cups)

In 6 qt skillet Water Sauté
1 onion
4 Tbsp Sesame Seeds
2 tsp. Minced Garlic
1 Tbsp pureed ginger

Add and cook till soft
1 lb chopped carrot
1 lb Mushrooms

Add and then divide in 1/2
1 lb peas

Combine in two bowls
1/2 cup low sodium soy sauce -each bowl
2 Tbsp. Rice Vinegar-each bowl
1 tsp. orange honey-each bowl

Stir Fry until it begins to stick
½ rice
½ veggies
1 bowl of the sauce

Serve hot, freezes well

Sauce Ingredients:
1 lg shallot, very finely chopped
garlic powder generous
approx. 1tsp ginger
2 cups pineapple juice (from tidbit cans)
1/3 cup rice vinegar
1/3 cup soy sauce

Mix in sauce pan and heat through

Vegetables:
2 cans tidbits Pineapple
Broccoli
Water Chestnuts
Bell Pepper
Shallot
Mushroom

Stir fry in ½ cup vegetable broth

Serve veggies over cooked brown rice with sauce.