Summer Squash and Bean Sauté

 

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

• 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.