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Summer Squash and Bean Sauté
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Prep Time:
40 minutes
Total Time:
40 minutes
Savor tasty summer squash and bean stir-fry on a bed of fluffy rice - a satisfying meatless dinner option.
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
Instructions:
  • Prepare rice according to package instructions using 2 cups of water. Dissolve bouillon cubes in the remaining 1 cup of water. In a small bowl, mix cornstarch with 2 tablespoons of the bouillon mixture until smooth; set aside.
  • In a 10-inch skillet, heat oil over medium-high heat. Sauté onions for 2 minutes. Then, add green beans, garlic, and the remaining bouillon mixture. Cover and cook for 5 minutes.
  • Combine the zucchini and squash medley in the pan and cook for 2 to 3 minutes, stirring occasionally, until the vegetables are just tender. Then, stir in the cornstarch mixture and continue to cook and stir until the mixture bubbles and thickens slightly.
  • Stir in fresh basil and butter beans. Heat for 1 to 3 minutes, stirring occasionally, until fully warmed. Season with salt and pepper to taste. Serve over rice and garnish with extra basil sprigs, if desired.

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