Butternut Squash and Brussels Sprouts Rice
- Preparation Time : 15 mins | Cooking Time : 17 mins | Makes 4 Servings
A nutritious and flavorful fall recipe featuring rice and seasonal vegetables. Easy to make and perfect for a healthy dinner.
;Resize=(726,484))
Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 380.0 |
| Total Fat | 18.0 g |
| Saturated Fat | 2.5 g |
| Cholestrol | 5.0 mg |
| Sodium | 550.0 mg |
| Total Carbs | 47.0 g |
| Dietary Fiber | 5.0 g |
| Sugars | 6.0 g |
| Protein | 10.0 g |
Ingredients List
- 2 Tbsp. olive oil, divided
- 2 cups diced butternut squash
- 2 cups Brussels sprouts, quartered
- 1 small onion, chopped (about 1 cup)
- 1 Tbsp. balsamic vinegar
- 2 cups water
- 1 package Knorr® Herb & Butter Rice Side
- 1/2 cup chopped walnuts, divided
- 2 Tbsp. grated Parmesan cheese, divided
DIRECTIONS
-
HEAT 1 Tbsp. olive oil in large nonstick skillet over medium-high heat and cook half of the vegetables, stirring occasionally, until they start to brown, about 4 minutes. Stir in 1/2 Tbsp. vinegar and cook, stirring, 1 minute. Remove from skillet and set aside. Repeat with remaining oil, vegetables and vinegar.
-
RETURN vegetables to skillet. Stir in water and Knorr® Rice Sides™ - Herb & Butter and cook according to package directions.
-
STIR in 1/4 cup walnuts and 1 Tbsp. Parmesan cheese. Top with remaining walnuts and Parmesan cheese.
