Broccoli Rice

1/4 cup quick cooking rice
1/4 cup water
1 teaspoon margarine
1/2 teaspoon instant chicken bouillon granules
1 cup coarsely chopped broccoli
2 tablespoons chopped green or sweet red pepper (optional)

In a 1 quart casserole combine rice, water, margarine, and bouillon granules.
Add broccoli and green or sweet red pepper, if desired.
Cook, covered, on 100% power (high) for 3 to 5 minutes or till broccoli is crisp tender.
Let stand, covered, for 3 to 5 minutes or till liquid is absorbed.
Stir before serving.
Makes 2 servings.

Oriental Beef Broccoli

3/4 pound beef top round steak
1 tablespoon soy sauce
1 tablespoon vinegar
1 tablespoon molasses
1 clove garlic, minced
1/8 to 1/4 teaspoon crushed red pepper
1 cup thinly bias sliced carrots
6 cups fresh broccoli flowerets
1 1/2 teaspoons cornstarch
1 tablespoon water

Partially freeze meat. Thinly slice meat across the grain into bite size strips. Set aside.
In a 2 quart casserole stir together soy sauce, vinegar, molasses, garlic and red pepper. Stir in meat. Cover and let stand at room temperature for 10 minutes.

Cook meat mixture, covered, on 100% power (high) for 3 to 5 minutes or till meat is no longer pink, stirring every 2 minutes. With a slotted spoon, remove meat from casserole; set aside. Reserve juices in casserole.

Add carrots to juices in casserole. Cook, covered, on high for 1 minute.
Add broccoli and cook 4 to 6 minutes more or till vegetables are nearly crisp tender, stirring every 2 minutes.

Stir together cornstarch and water; stir into vegetables. Cook, uncovered, on high for 2 to 3 minutes or till slightly thickened, stirring after every minute. Stir in meat. Cook, covered, on high for 1 minute or till heated through. Makes 4 servings.