Summer Squash and Bean Sauté

Summer Squash and Bean Sauté

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

Prep Time

40

Minutes

Total Time

40

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tips:
Each vegetarian vegetable bouillon cube equals 2 teaspoons of granulated vegetable-flavor instant bouillon. Two cubes give this sauté a full-bodied flavor.
Butter beans are another name for lima beans. Young limas are pale green, but as they mature, they develop the pale yellow color that gives them their common name of butter beans.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 320
    • (Calories from Fat 40),
  • Total Fat 4 1/2g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 700mg;
  • Total Carbohydrate 60g
    • (Dietary Fiber 7g,
    • Sugars 4g),
  • Protein 10g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 1 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 2 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.