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No-Oil Riced Veggies

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!

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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

Directions

  1. 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.
  2. Add vegetables and cook, tossing occasionally, until crisp-tender or desired doneness.

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