Recipe: Summer Squash and Bean Saute Over Rice

SUMMER SQUASH AND BEAN SAUTE

1 cup long-grain white rice, uncooked
3 cups water, divided use
2 extra large vegetarian vegetable bouillon cubes
2 teaspoons cornstarch
1 tablespoon olive oil or vegetable oil
1 medium onion, cut in thin wedges
8 oz fresh green beans (2 cups), cut in 2-inch pieces
1 clove minced garlic
1 medium yellow summer squash, halved lengthwise and sliced
1 medium zucchini, halved lengthwise and sliced
1/4 cup fresh basil, sliced
1 (16 oz) can butter beans, drained and rinsed

Cook rice in 2 cups of the water as directed on package.

Stir bouillon cubes into remaining 1 cup water.

In small bowl, combine cornstarch with 2 tablespoons of the bouillon mixture; blend well. Set aside.

Meanwhile, heat oil in large skillet over medium-high heat until hot. Add onion; cook and stir 2 minutes.

Add green beans to skillet, garlic and remaining bouillon mixture; cover and cook 5 minutes.

Add squash and zucchini; cook 2 to 3 minutes or until vegetables are crisp-tender, stirring occasionally.

Stir in cornstarch mixture; cook and stir until mixture is bubbly and slightly thickened.

Add basil and butter beans; cook 1 to 3 minutes or until thoroughly heated, stirring occasionally. Season to taste with salt and pepper.

Serve over rice. If desired, garnish with additional basil sprigs.

Makes 4 servings
Source: Recipe booklet: Simply Vegetarian, Pillsbury Classic Cookbooks