Summer Squash and Bean Saute

  • Category

  • Ingredients

    8 oz Green Giant® Fresh Green Beans, trimmed, cut into 2-inch pieces (2 cups) 1 medium Green Giant® Fresh Onion, cut into thin wedges 2 cups Green Giant® Fresh Zucchini and Yellow Squash Medley 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 clove garlic, finely chopped 1/4 cup sliced fresh basil 1 can (15.5 oz) butter beans, drained, rinsed

  • Directions

    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 Facts

    1 Serving: Calories 320 (Calories from Fat 40) Total Fat 4.5g (Saturated Fat 1 g, Polyunsaturated Fat 2.5 g, Monounsaturated Fat 1 g) Cholesterol 0 mg Sodium 700 mg Potassium 620 mg Total Carbohydrate 60 g (Dietary Fiber 7 g) Protein 10 g Percent Daily Value*: Vitamin A 15% Vitamin C 20% Calcium 8% Iron 20% Vitamin D 0%

  • 4 Servings

Share This Recipe:

Facebook icon
Twitter icon
© 2017 Growers Express, Green Giant, Sprout, the Giant and Sprout equity characters are trademarks of B&G Foods.