2 T. canola oil
1/2 t. minced garlic
2 c. instant brown rice
1 med. onion, diced
4 oz. sliced water chestnuts
1 c. frozen edamame, defrosted
2 eggs, scrambled
1 scallion, sliced
3 T. low sodium soy sauce

Cook rice according to package directions.  Meanwhile, heat oil in large saute pan over medium heat.  Add onion and cook until soft, about 5 minutes.  Add garlic and saute 2 minutes more.  Reduce heat to low.  Add cooked rice to pan along with water chestnuts, edamame, eggs, scallion, and soy sauce.  Toss and serve.

•    3 cloves garlic, finely chopped (or more to taste)
•    1/3 cup olive oil
•    2 (6 1/4 oz) cans chopped clams (drain and reserve liquid)
•    1 (14 oz) can tomatoes
•    1 (6 oz) can tomato paste
•    1 T dried parsley
•    1 1/2 – 2 tsp Italian seasoning
•    1/2 tsp crushed red pepper flakes
•    salt & pepper to taste
•    1 lb linguine or thin spaghetti, cooked
In a med. saucepan, cook garlic in olive oil until golden.  Add the liquid from the clams plus remaining ingredients except clams & pasta.  Simmer, uncovered, for 30 minutes, stirring occasionally to break up tomatoes.
Add clams and heat through.  Serve over pasta.