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Garden Vegetable Stew

 7 Ratings
2 Comments
  • Prep Time 10 min
  • Total Time 45 min
  • Servings 12

Looking for a way to use up your zucchini? This recipe will help.

Ingredients

1/4
cup butter or margarine
3
medium onions, chopped (1 1/2 cups)
4
medium carrots, thinly sliced (2 cups)
4
cans (14 ounces each) vegetable broth
1 1/3
cups uncooked brown or regular long-grain rice
2
cups frozen whole kernel corn
2
tablespoons chopped fresh basil leaves or 2 teaspoons dried basil leaves
2
teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1/2
teaspoon pepper
8
new potatoes, cut into fourths
2
large bell peppers, cut into 2x1/2-inch strips
2
medium zucchini, thinly sliced (4 cups)

Directions

  • 1 Melt butter in 6-quart Dutch oven over medium heat. Cook onions and carrots in butter, stirring occasionally, until onions are tender.
  • 2 Stir in broth and rice. Heat to boiling; reduce heat. Cover and simmer 20 minutes.
  • 3 Stir in remaining ingredients. Cover and simmer 10 to 15 minutes or until vegetables are tender.

Expert Tips

For a bit more color, use 1 zucchini and 1 yellow summer squash, thinly sliced, instead of 2 zucchini.

In a hurry? Substitute 6 cups frozen (do not thaw) loose-pack mixed vegetables for the bell peppers and zucchini.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
220
(
Calories from Fat
45 ),
% Daily Value
Total Fat
5 g
5 %
(Saturated Fat
3 g,
3 %
),
Cholesterol
10 mg
10 %;
Sodium
650 mg
650 %;
Total Carbohydrate
44 g
44 %
(Dietary Fiber
5 g
5 %
),
Protein
5 g
5 %
;
% Daily Value*:
Vitamin A
94%;
Vitamin C
32%;
Calcium
4%;
Iron
8%;
Exchanges:
2 Starch; 2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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