Last night I made brown rice & green lentils (they cook pretty much the same, so I just throw in a handful of lentils when I'm making rice). Sort about 1/4 cup of lentils, then throw it, a pat of butter, and 3/4 cup of brown rice into 2+ cups of boiling water, turn it down, and wait 45 minutes before removing the lid. I heated a little peanut oil in the wok, then threw in some garlic for about 15 seconds, then removed it. Added in a chopped carrot and got it going for a few minutes, then a chopped green pepper, stirstirstir, then seasoned it up with some red pepper flakes, a pinch of cayenne, some paprika, and the tiniest bit of cumin, then added in some broccoli chopped small and kept going until it all smelled really good, then turned off the heat and set a tortilla on top to get soft while I waited for the rice to finish. Tore the tortilla into quarters, served up a little rice and topped it with about 1/2 my stir fry and had it with a beer. I may fry the rice next time and add some soy or sweet pepper sauce to make it taste more asian.
I've recently started to make some variation on this a few nights a week, but I'm a little timid when it comes to seasoning the dish - I'd welcome some suggestions on how to spice it up a bit. I'm not sure what to add to bring out the flavors of the vegetables. I usually don't cook the rice in broth because I want to add salt or soy later, though I do occasionally throw in some dried mushrooms, especially if I want to skip the lentils.