No-Oil Riced Veggies
Wholesome veggies can taste vibrant and delicious without the addition of oil or butter when you sauté with College Inn Broth!
Prep time 15 min.
Cook time 10 min.
Ingredients
3/4 cup College Inn® Chicken or Garden Vegetable Broth
2 cloves garlic, minced
4 lemon slices
2 tsp. fresh thyme leaves
1 lb. spiralized carrots, zucchini or summer squash or sweet potatoes or riced cauliflower or broccoli
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Directions
Bring broth, garlic, lemon slices and thyme just to a boil in a large skillet over medium-high heat. Cook until broth is reduced by half.
Add vegetables and cook, tossing occasionally, until crisp-tender or desired doneness.
