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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The vegetables can be prepared ahead and finished up to the middle of step 3. Heat for 5 minutes before serving. Ingredients:
2 cups baby lima beans, thawed if frozen |
2 cups corn kernels, thawed if frozen |
2 cups green beans, cut into 1/2-inch lengths |
1 cup diced (1/4 inch) red bell pepper |
1/2 cup diced (1/4 inch) seeded ripe plum tomatoes |
2 tablepoons olive oil |
1 tablespoon unsalted butter |
1 cup chopped onion |
1 tablespoon minced garlic |
1 cup defatted chicken broth |
1 tablespoon chopped fresh sage or 1 teaspoon dried |
salt and pepper, to taste |
3 tablespoons chopped parsley |
Directions:
1. 1. Blanch the beans and corn separately until just tender in boiling water. Rinse under cold water. Drain and reserve.
2. 2. Melt the oil and butter in a large skillet over medium-low heat. Add the onion and cook until wilted, about 10 minutes, stirring, adding the garlic during the last 3 minutes.
3. 3. Stir the blanched vegetables into the onions, coating with butter. Toss with broth, adding sage. Season with salt and pepper, and cook, stirring, over medium-low heat for 7 to 10 minutes. Cook, covered, another 5 minutes. Add the parsley, adjust the seasonings and serve immediately.
4. Per serving: 200 calories, 32 g carbohydrates, 9 g protein, 6 g fat, 5 mg cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
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