| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Chopped onion |
| 2 |
tb |
Broth for sautee, have more on hand to add |
| 2 |
c |
Thinly sliced carrots (I like 'em) |
| 1 2/3 |
c |
Brown rice |
| 1 |
|
Thinly sliced medium zucchini, about 1 and 1/2 cups |
| 1 |
|
Thinly sliced yellow medium squash, same as zucc |
| 1 |
c |
Fresh or frozen yellow corn or more if you like |
| 4 |
|
Yukon Gold potatoes, sliced thin |
|
|
Chopped medium red bell pepper |
| 1 |
ts |
Salt |
| 4 |
c |
Vegetable broth |
| 1 |
cn |
(15 oz) garbanzo beans |
| 1 1/2 |
ts |
Dried basil leaves |
| 1 1/2 |
ts |
Thyme |
INSTRUCTIONS
Cook onions and carrots in 2 tablespoons of the vegetable broth over medium
to low heat in stockpot for about five minutes - adding more broth to
prevent sticking, until onions are crisp-tender. Add brown rice and the 4
cups of vegetable broth, simmer for 20 minutes. Add remaining ingredients
and more water if necessary, and simmer until vegetables are tender, about
15 minutes. Posted to fatfree digest V97 #019 by "susan.j.mcgee"
<susan.j.mcgee@ArthurAndersen.com> on 97
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