Sign up for Field Notes to receive farm fresh recipes, influence new products, and get discounts delivered straight to your inbox.
Rice & Summer Vegetable Stew

30
Minutes
4
Servings
260
Calories
Ingredients
-
1cup
-
1 1⁄2cupsvegetable broth (to cook the rice)
-
1⁄2cupsfine diced zucchini
-
1cupsdiced ripe plum or cherry tomatoes
-
1cupsvegetable broth (for the stew)
-
1cupsshaved corn off the cob (Pantry Friendly: 1 cup frozen corn kernels)
-
1⁄4cupschopped scallions
-
3⁄4cupsvegetable stock
-
2tbspolive oil
-
2tbspcelery salt
-
1tbsppaprika
-
1⁄2tspblack pepper
-
1⁄2tspcayenne pepper
-
1⁄4tspmustard powder
-
1⁄8tspnutmeg
Nutrition Facts
Nutrition Facts
Serving Size: 1
Serves: 4
Amount Per Serving | ||
---|---|---|
Calories: | 260 | |
% Daily Value* | ||
Total Fat: 8g | 10% | |
Saturated Fat: 1g | ||
Trans Fat: 0g | ||
Cholesterol: 0mg | 0% | |
Sodium: 460mg | 20% | |
Total Carbohydrate: 45g | 16% | |
Dietary Fiber: 3g | 11% | |
Sugars: 4g | 8% | |
Protein: 5g | 10% |
Instructions
- Cook Lundberg Family Farms Organic Long Grain White Rice according to the package, using vegetable broth in place of water.
- Add the zucchini halfway through the cooking process.
- When the rice is finished, add the tomatoes, stock, and corn. Simmer for 5 minutes and remove from heat.
- Stir in the scallions, olive oil, and spices. Enjoy!
Meet and Greet and Eat at
Lundberg Social Media Links