Ingredients
1/4
cup butter or margarine
3
medium onions, chopped (1 1/2 cups)
4
medium carrots, thinly sliced (2 cups)
4
cans (14 ounces each) vegetable broth
1 1/3
cups uncooked brown or regular long-grain rice
2
cups frozen whole kernel corn
2
tablespoons chopped fresh basil leaves or 2 teaspoons dried basil leaves
2
teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1/2
teaspoon pepper
8
new potatoes, cut into fourths
2
large bell peppers, cut into 2x1/2-inch strips
2
medium zucchini, thinly sliced (4 cups)
Preparation
Melt butter in 6-quart Dutch oven over medium heat. Cook onions and carrots in butter, stirring occasionally, until onions are tender.
Stir in broth and rice. Heat to boiling; reduce heat. Cover and simmer 20 minutes.
Stir in remaining ingredients. Cover and simmer 10 to 15 minutes or until vegetables are tender.
