SUMMER SQUASH AND BEAN SAUTé

Summer Squash and Bean Sauté image

Enjoy delicious summer squash and beans sauté served over rice for a flavorful dinner - a meatless meal.

Provided by Betty Crocker Kitchens

Time 40m

Yield 4

Number Of Ingredients 11

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

Steps:

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.
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.
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.
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 : Calories 320, Carbohydrate 60 g, Cholesterol 0 mg, Fat 1/2, Fiber 7 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 4 g, TransFat 0 g