GARDEN PATCH STEW
Source: Betty Crocker's Vegetarian Cooking: Easy Meatless Main Dishes Your Family Will Love!
Servings: 6
In a hurry? Substitute three cups frozen (unthawed) loose-pack mixed vegetables for the bell pepper, zucchini and yellow summer squash.
2 tablespoons margarine or butter
1 large onion, chopped (1 cup)
2 medium carrots, thinly sliced (1 cup)
2 cans (14 1/2 ounces each) ready-to-serve vegetable or chicken broth
3/4 cup uncooked brown or regular long grain white rice
4 new potatoes cut into fourths
1 large red bell pepper, cut into 2 x 1/2-inch strips
1 medium zucchini, thinly sliced (1 cup)
1 medium yellow summer squash, thinly sliced (1 1/2 cups)
1 cup fresh or frozen whole kernel corn
1 tablespoon chopped fresh or 2 teaspoons dried basil leaves
1 teaspoon chopped fresh or 1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 can (15 to 16 ounces) garbanzo beans, rinsed and drained
Melt margarine in 4-quart Dutch oven over medium heat. Cook onion and carrots in margarine, stirring occasionally, until onions are tender,
Stir in broth and rice. Heat to boiling; reduce heat to low. Cover and simmer 20 minutes.
Stir in remaining ingredients. Cover and simmer 10 to 15 minutes or until vegetables are tender.
Source: Betty Crocker's Vegetarian Cooking: Easy Meatless Main Dishes Your Family Will Love!
Servings: 6
In a hurry? Substitute three cups frozen (unthawed) loose-pack mixed vegetables for the bell pepper, zucchini and yellow summer squash.
2 tablespoons margarine or butter
1 large onion, chopped (1 cup)
2 medium carrots, thinly sliced (1 cup)
2 cans (14 1/2 ounces each) ready-to-serve vegetable or chicken broth
3/4 cup uncooked brown or regular long grain white rice
4 new potatoes cut into fourths
1 large red bell pepper, cut into 2 x 1/2-inch strips
1 medium zucchini, thinly sliced (1 cup)
1 medium yellow summer squash, thinly sliced (1 1/2 cups)
1 cup fresh or frozen whole kernel corn
1 tablespoon chopped fresh or 2 teaspoons dried basil leaves
1 teaspoon chopped fresh or 1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 can (15 to 16 ounces) garbanzo beans, rinsed and drained
Melt margarine in 4-quart Dutch oven over medium heat. Cook onion and carrots in margarine, stirring occasionally, until onions are tender,
Stir in broth and rice. Heat to boiling; reduce heat to low. Cover and simmer 20 minutes.
Stir in remaining ingredients. Cover and simmer 10 to 15 minutes or until vegetables are tender.
MsgID: 3130658
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Meatless / Meat Free Recipes (21)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Meatless / Meat Free Recipes (21)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (23)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Meatless
Main Dishes - Meatless
- BBQ Veggie Joes (crock pot)
- Pesto Tofu Manicotti
- Red Peppers Stuffed with Feta, Orzo, Lemon and Oregano
- Tofu Sloppy Joe
- Lentils and Rice with Caramelized Onions
- Quinoa and Pumpkin Seed Pilaf in Acorn Squash
- Vegetable Garden Loaf (no meat, using zucchini, carrots, oats, and cheese)
- Chinese Stir-Fried Vegetables over Rice
- Chile Poblano Pie
- PF Chang`s Coconut Curry Vegetables
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute