Lemony Mixed Vegetables
cup reduced-sodium chicken broth
teaspoon ground coriander
teaspoon black pepper
pound green beans, cut into 2-inch lengths (about 2 cups)
cups thinly bias-sliced carrots
cup cauliflower florets
of a medium red sweet pepper, cut into 1-inch pieces
tablespoon cold water
teaspoon finely shredded lemon peel
teaspoons lemon juice
- In a large saucepan combine the chicken broth, coriander, salt, and black pepper. Bring to boiling; add green beans. Return to boiling; reduce heat. Simmer, covered, for 10 minutes. Add carrots, cauliflower, and sweet pepper. Return to boiling; reduce heat. Simmer, covered, for 4 to 5 minutes more or until vegetables are crisp-tender.
- Using a slotted spoon, transfer vegetables to a serving bowl, reserving broth mixture in saucepan. Cover vegetables; keep warm.
- In a small bowl stir together oregano, water, cornstarch, and lemon peel; stir into broth mixture in saucepan. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir for 2 minutes more. Stir in lemon juice. Pour thickened broth mixture over vegetables. Toss lightly to coat. Makes 6 servings.
Nutrition Facts(Lemony Mixed Vegetables)
- Per serving:
- 49 kcal cal.,
- 184 mg sodium,
- 11 g carb.,
- 3 g fiber,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet