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Lemon-Basil Vegetables and Rice

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Pillsbury Kitchens
Updated Oct 20, 2016
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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
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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

  • Step 
    1
    Cook rice in water as directed on package, omitting margarine and salt.
  • Step 
    2
    Meanwhile, heat oil in large nonstick skillet over high heat until hot. Add onion; cook and stir 2 to 3 minutes or until tender.
  • Step 
    3
    Reduce 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.
  • Step 
    4
    Stir 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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