Lemony Mixed Vegetables

Name: Lemony Mixed Vegetables
Ingredients: 1 cup reduced-sodium chicken broth; 14 teaspoon ground coriander; 18 teaspoon salt; 18 teaspoon black pepper; 12 lb green beans, cut into 2 inch lengths (about 2 cups); 2 cups thinly bias-sliced carrots; 1 cup cauliflower floret; 12 medium sweet red pepper, cut into 1 inch pieces; 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed; 1 tablespoon cold water; 1 12 teaspoons cornstarch; 12 teaspoon finely shredded lemon, rind of; 4 teaspoons lemon juice

13 ingredients

15 steps

Ingredients

1 cup reduced-sodium chicken broth
14 teaspoon ground coriander
18 teaspoon salt
18 teaspoon black pepper
12 lb green beans, cut into 2 inch lengths (about 2 cups)
2 cups thinly bias-sliced carrots
1 cup cauliflower floret
12 medium sweet red pepper, cut into 1 inch pieces
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
1 tablespoon cold water
1 12 teaspoons cornstarch
12 teaspoon finely shredded lemon, rind of
4 teaspoons lemon juice

Directions

1

In a large saucepan combine the chicken broth, coriander, salt, and black pepper.
2

Bring to boiling; add green beans.
3

Return to boiling; reduce heat.
4

Simmer, covered, for 10 minutes.
5

Add carrots, cauliflower, and sweet pepper.
6

Return to boiling; reduce heat.
7

Simmer covered for 4 to 5 minutes more or until vegetables are crisp-tender.
8

Using a slotted spoon, transfer vegetables to a serving bowl, reserving broth mixture in saucepan.
9

Cover vegetables; keep warm.
10

In a small bowl stir together oregano, water, cornstarch, and lemon peel; stir into broth mixture in saucepan.
11

Cook and stir over medium heat until slightly thickened and bubbly.
12

Cook and stir for 2 minutes more.
13

Stir in lemon juice.
14

Pour thickened broth mixture over vegetables.
15

Toss lightly to coat.