Looking for a meatless dinner using Corn? Then check out this delicious rice and vegetable dish that's ready in 50 minutes.
Lemon-Basil Vegetables and Rice
- Prep Time 35 min
- Total 50 min
- Ingredients 11
- Servings 4
Ingredients
- 1 1/2 cups uncooked instant brown rice
- 1 1/2 cups water
- 1 tablespoon oil
- 1 medium onion, chopped
- 1 (9-oz.) pkg. frozen corn, thawed
- 1 (8-oz.) pkg. (3 cups) sliced fresh mushrooms
- 1 medium zucchini, cut in half lengthwise, sliced
- 1 red bell pepper, cut into small strips
- 1 1/2 teaspoons dried basil leaves
- 1/2 teaspoon grated lemon peel
- 1 tablespoon lemon juice
Instructions
-
Step1Cook rice in water as directed on package, omitting margarine and salt.
-
Step2Meanwhile, heat oil in large nonstick skillet over high heat until hot. Add onion; cook and stir 2 to 3 minutes or until tender.
-
Step3Reduce heat to medium-high. Add corn, mushrooms, zucchini, bell pepper and basil; cook an additional 6 to 8 minutes or until vegetables are crisp-tender, stirring occasionally.
-
Step4Stir in cooked rice, lemon peel, and lemon juice; mix well.
Nutrition
320
Calories
6g
Total Fat
8g
Protein
58g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 2 Cups
- Calories
- 320
- Calories from Fat
- 50
- Total Fat
- 6g
- 9%
- Saturated Fat
- 1g
- 5%
- Cholesterol
- 0mg
- 0%
- Sodium
- 320mg
- 13%
- Total Carbohydrate
- 58g
- 19%
- Dietary Fiber
- 6g
- 24%
- Sugars
- 6g
- Protein
- 8g
% Daily Value*:
- Vitamin A
- 25%
- 25%
- Vitamin C
- 50%
- 50%
- Calcium
- 2%
- 2%
- Iron
- 10%
- 10%
Exchanges:
2 Starch; 1 1/2 Fruit; 3 1/2 Other Carbohydrate; 1 Vegetable; 1 Fat;Tips from the
Pillsbury Kitchens
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