- make this recipe
- user reviews ()
- 1 cup reduced-sodium chicken broth
- 1/4 teaspoon ground coriander
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 pound green beans, cut into 2-inch lengths (about 2 cups)
- 2 cups thinly bias-sliced carrots
- 1 cup cauliflower florets
- 1/2 of a medium red sweet pepper, cut into 1-inch pieces
- 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
- 1 tablespoon cold water
- 1/2 teaspoon cornstarch
- 1/2 teaspoon finely shredded lemon peel
- 4 teaspoons lemon juice
1. 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.
2. Using a slotted spoon, transfer vegetables to a serving bowl, reserving broth mixture in saucepan. Cover vegetables; keep warm.
3. 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.
- Servings Per Recipe 6,
- cal. (kcal) 49,
- carb. (g) 11,
- fiber (g) 3,
- pro. (g) 2,
- vit. A (IU) 5879,
- vit. C (mg) 28,
- sodium (mg) 184,
- calcium (mg) 30,
- iron (mg) 1,
- Vegetables () 2,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
