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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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exchanges: 2 vegetable Ingredients:
1 cup reduced-sodium chicken broth |
1/4 teaspoon ground coriander |
1/8 teaspoon salt |
1/8 teaspoon black pepper |
1/2 lb green beans, cut into 2 inch lengths (about 2 cups) |
2 cups thinly bias-sliced carrots |
1 cup cauliflower floret |
1/2 medium sweet red pepper, cut into 1 inch pieces |
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed |
1 tablespoon cold water |
1 1/2 teaspoons cornstarch |
1/2 teaspoon finely shredded lemon, rind of |
4 teaspoons lemon juice |
Directions:
1. In a large saucepan combine the chicken broth, coriander, salt, and black pepper.
2. Bring to boiling; add green beans.
3. Return to boiling; reduce heat.
4. Simmer, covered, for 10 minutes.
5. Add carrots, cauliflower, and sweet pepper.
6. Return to boiling; reduce heat.
7. Simmer covered for 4 to 5 minutes more or until vegetables are crisp-tender.
8. Using a slotted spoon, transfer vegetables to a serving bowl, reserving broth mixture in saucepan.
9. Cover vegetables; keep warm.
10. In a small bowl stir together oregano, water, cornstarch, and lemon peel; stir into broth mixture in saucepan.
11. Cook and stir over medium heat until slightly thickened and bubbly.
12. Cook and stir for 2 minutes more.
13. Stir in lemon juice.
14. Pour thickened broth mixture over vegetables.
15. Toss lightly to coat.
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