Soups & Salads Gluten-Free Vegan Vegetarian

Rice & Summer Vegetable Stew

Summer Stew

Our recipe for Rice & Summer Vegetable Stew makes for an easy, garden-fresh meal. Just cook Long Grain White Rice in vegetable broth, add zucchini, and simmer with tomatoes, corn, and vegetable stock. Then stir in scallions, olive oil, spices, and you’re done. Stew-pendous!

30
Minutes
4
Servings
260
Calories

Ingredients

  • 1
    cup
    Organic Long Grain White Rice suggested substitutions
  • 1 1⁄2
    cups
    vegetable broth (to cook the rice)
  • 1⁄2
    cups
    fine diced zucchini
  • 1
    cups
    diced ripe plum or cherry tomatoes
  • 1
    cups
    vegetable broth (for the stew)
  • 1
    cups
    shaved corn off the cob (Pantry Friendly: 1 cup frozen corn kernels)
  • 1⁄4
    cups
    chopped scallions
  • 3⁄4
    cups
    vegetable stock
  • 2
    tbsp
    olive oil
  • 2
    tbsp
    celery salt
  • 1
    tbsp
    paprika
  • 1⁄2
    tsp
    black pepper
  • 1⁄2
    tsp
    cayenne pepper
  • 1⁄4
    tsp
    mustard powder
  • 1⁄8
    tsp
    nutmeg

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

  1. Cook Lundberg Family Farms Organic Long Grain White Rice according to the package, using vegetable broth in place of water.
  2. Add the zucchini halfway through the cooking process.
  3. When the rice is finished, add the tomatoes, stock, and corn. Simmer for 5 minutes and remove from heat.
  4. Stir in the scallions, olive oil, and spices. Enjoy!

Similar Recipes

Product Organic Long Grain White Rice
Diet Gluten-Free Vegan Vegetarian
Dish Soups & Salads