Summer Squash & Bean Saute

  • Prep Time:
  • Start to Finish:
  • Servings: 4


1 cup uncooked regular long-grain white rice
3 cups water
2 extra-large vegetarian vegetable bouillon cubes
2 tsp cornstarch
1 Tbsp olive or vegetable oil
1 medium onion, cut into thin wedges
8 oz Green Giant™ Fresh Green Beans, trimmed, cut into 2” pieces (2 cups)
1 clove garlic, finely chopped
2 cups Green Giant™ Fresh Zucchini and Yellow Squash, sliced
1/4 cup Green Giant™ Fresh basil, chopped
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 Tbsp of the bouillon mixture until well blended; set aside.
  2. Meanwhile, in 10” 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 2-3 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 1-3 minutes, stirring occasionally, until thoroughly heated. Season to taste with salt and pepper. Serve over rice. If desired, garnish with additional basil sprigs.