Summer Squash and Bean Sauté

Here’s a delicious sauté made with summer squash and beans that’s served over rice – a wonderful side dish.

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

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
  • 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 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 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 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    320
    (
    Calories from Fat
    40),
    % Daily Value
    Total Fat
    4 1/2g
    4 1/2%
    (Saturated Fat
    1g,
    1%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    700mg
    700%;
    Total Carbohydrate
    60g
    60%
    (Dietary Fiber
    7g
    7%
      Sugars
    4g
    4%
    ),
    Protein
    10g
    10%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    20%;
    Calcium
    8%;
    Iron
    20%;
    Exchanges:
    2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
    Carbohydrate Choices:
    4
    *Percent Daily Values are based on a 2,000 calorie diet.
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