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Lemon-Basil Vegetables and Rice

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Lemon-Basil Vegetables and Rice
  • Prep Time 35 min
  • Total Time 50 min
  • Servings 4
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Looking for a meatless dinner using Corn? Then check out this delicious rice and vegetable dish that's ready in 50 minutes.

Ingredients

1 1/2
cups uncooked instant brown rice
1 1/2
cups water
1
tablespoon oil
1
medium onion, chopped
1
(9-oz.) pkg. frozen corn, thawed
1
(8-oz.) pkg. (3 cups) sliced fresh mushrooms
1
medium zucchini, cut in half lengthwise, sliced
1
red bell pepper, cut into small strips
1 1/2
teaspoons dried basil leaves
1/2
teaspoon grated lemon peel
1
tablespoon lemon juice

Directions

  • 1 Cook rice in water as directed on package, omitting margarine and salt.
  • 2 Meanwhile, heat oil in large nonstick skillet over high heat until hot. Add onion; cook and stir 2 to 3 minutes or until tender.
  • 3 Reduce heat to medium-high. Add corn, mushrooms, zucchini, bell pepper and basil; cook an additional 6 to 8 minutes or until vegetables are crisp-tender, stirring occasionally.
  • 4 Stir in cooked rice, lemon peel, and lemon juice; mix well.
Tips  

Use your favorite combination of vegetables in this light and refreshing rice dish. Try frozen peas, broccoli florets or diced green bell pepper in place of the corn, mushrooms, zucchini or red bell pepper.

To quickly thaw corn, place in colander or strainer; rinse with warm water until thawed. Drain well.

Garnish each serving with a sprig of fresh basil, and a wedge of lemon or long curls of lemon zest.

For a fun and nostalgic dessert, serve gelatin cubes or chocolate pudding topped with fat-free frozen whipped topping.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 2 Cups
Calories
320
(
Calories from Fat
50
)
Daily Value
Total Fat
6g
9%
(
Saturated Fat
1g
5%
)
Cholesterol
0mg
0%
Sodium
320mg
13%
Total Carbohydrate
58g
19%
(
Dietary Fiber
6g
24%
,
Sugars
6g
)
Protein
8g
Daily Value*:
Vitamin A
25%
25%
Vitamin C
50%
50%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
2 Starch; 1 1/2 Fruit; 3 1/2 Other Carbohydrate; 1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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