Difficulty: Easy - for beginners
Dietary guidance: v
2 bags instant white rice
1 cup water
2 extra large vegetarian vegetable bouillon cubes
2 tsps cornstarch
1 Tblsp olive or vegetable oil
1 medium onion, cut into thin wedges
8 oz (2 cups) fresh green beans, cut into 2 inch pieces
1 garlic cove, minced
1 medium yellow summer squash, halved lengthwise, sliced
1 medium zucchini, halved lengthwise, sliced
1/4 cup sliced fresh basil
1 15.5 oz can butter beans, drained, rinsed
1. Cook rice as directed on box. Stir bouillon cubes into 1 cup hot water. In small bowl, combine cornstarch with 2 Tablespoons of the bouillon mixture; blend well. Set aside.
2. Meanwhile, heat oil in large skillet over medium-high heat until hot. Add onion; cook and stir 2 minutes. Add green beans, garlic and remaining bouillon mixture; cover and cook 5 minutes.
3. Add squash and zucchini; cook 2-3 minutes or until vegetables are crisp-tender, stirring occasionally. Stir in cornstarch mixture; cook and stir until mixture is bubbly and slightly thickened.
4. Add basil and butter beans; cook 1-3 minutes or until thoroughly heated, stirring occasionally. Season to taste with salt and pepper. Serve over rice. If desired, garnish with additional basil sprigs.