Herbed Summer Stew Recipe
Summary
Preparation Time5 MinCooking Time20 Min
Ready In25 MinDifficulty LevelEasy
Health IndexHealthyServings4
Ingredients
| Great northern beans | 1 Can (10oz), drained, rinsed | |
| Pinto beans | 1 Can (10oz), drained, rinsed | |
| 2 cups sliced yellow squash, 1/4 inch thick | ||
| 1 1/2 cups frozen cut green beans | ||
| Mushrooms | 1 1/2 Cup (16 tbs), sliced | |
| Onion | 1 Medium, thinly sliced | |
| Cooked brown rice | 1 1/2 Cup (16 tbs) | |
| 1 can (10 1/2 oz.) ready-to-serve low-sodium chicken broth | ||
| White wine | 1/4 Cup (16 tbs) | |
| Olive oil | 2 Teaspoon | |
| White wine vinegar | 2 Teaspoon | |
| Dried basil leaves | 1 Teaspoon | |
| Marjoram leaves | 1/2 Teaspoon, dried | |
Directions
In 3-quart casserole, combine all ingredients.
Mix well.
Cover.
Microwave at High for 15 to 20 minutes, or until hot and flavors are blended, stirring 2 or 3 times.
Mix well.
Cover.
Microwave at High for 15 to 20 minutes, or until hot and flavors are blended, stirring 2 or 3 times.
Chef
