Garden Vegetable Stew Recipe
Looking for a way to use up your zucchini? This recipe will help.
Ingredients
| New potatoes | 8 , cut into fourths | |
| Bell peppers | 2 Large, cut into 2x1/2-inch strips | |
| Zucchini | 4 Cup (64 tbs), thinly sliced (2 medium sized) | |
| Butter/Margarine | 1⁄4 Cup (4 tbs) | |
| Onions | 1 1⁄2 Cup (24 tbs), chopped (3 medium sized) | |
| Carrots | 2 Cup (32 tbs), thinly sliced (4 medium sized) | |
| Canned vegetable broth | 56 Ounce | |
| Uncooked brown long grain rice/Regular long-grain rice | 1 1⁄3 Cup (21.33 tbs) | |
| Frozen whole kernel corn | 2 Cup (32 tbs) | |
| Chopped basil/2 teaspoons dried basil leaves | 2 Tablespoon (fresh) | |
| Chopped thyme/1/2 teaspoon dried thyme leaves | 2 Teaspoon (fresh) | |
| Pepper | 1⁄2 Teaspoon |
Directions
1. Melt butter in 6-quart Dutch oven over medium heat. Cook onions and carrots in butter, stirring occasionally, until onions are tender.
2. Stir in broth and rice. Heat to boiling; reduce heat. Cover and simmer 20 minutes.
3. Stir in remaining ingredients. Cover and simmer 10 to 15 minutes or until vegetables are tender.
2. Stir in broth and rice. Heat to boiling; reduce heat. Cover and simmer 20 minutes.
3. Stir in remaining ingredients. Cover and simmer 10 to 15 minutes or until vegetables are tender.
Chef
