Summer Squash and Bean Sauté

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  • 40 min prep time
  • 40 min total time
  • 11 ingredients
  • 4 servings

Ingredients

1
cup uncooked regular long-grain white rice
3
cups water
2
extra-large vegetarian vegetable bouillon cubes
2
teaspoons cornstarch
1
tablespoon olive or vegetable oil
1
medium onion, cut into thin wedges
8
oz green beans, trimmed, cut into 2-inch pieces (2 cups)
1
clove garlic, finely chopped
2
cups zucchini and yellow squash medley
1/4
cup sliced fresh basil
1
can (15.5 oz) butter beans, drained, rinsed

Directions

  1. 1 Cook rice in 2 cups of the water as directed on package. Stir bouillon cubes into remaining 1 cup water. In small bowl, stir together cornstarch and 2 tablespoons of the bouillon mixture until well blended; set aside.
  2. 2 Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Add onion; cook and stir 2 minutes. Add green beans, garlic and remaining bouillon mixture; cover and cook 5 minutes.
  3. 3 Add zucchini and squash medley; cook 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in cornstarch mixture; cook and stir until mixture is bubbly and slightly thickened.
  4. 4 Add basil and butter beans; cook 1 to 3 minutes, stirring occasionally, until thoroughly heated. Season to taste with salt and pepper. Serve over rice. If desired, garnish with additional basil sprigs.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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