
Butternut Squash and Brussels Sprouts Rice
Cook up Knorr’s delicious Butternut Squash and Brussels Sprouts Rice made with a few simple ingredients. A recipe that’s easy to make but healthy to eat!
Calories
380 (4 servings)
Calories from Fat
160 (4 servings)
Total Fat
18g (4 servings)
Saturated Fat
2.5g (4 servings)
Polyunsaturated Fat
8g (4 servings)
Monounsaturated Fat
7g (4 servings)
Cholesterol
5mg (4 servings)
Sodium
550mg (4 servings)
Total Carbs
47g (4 servings)
Dietary Fiber
5g (4 servings)
Sugars
6g (4 servings)
Protein
10g (4 servings)
Calcium
8% (4 servings)
Iron
15% (4 servings)
Potassium
684mg (4 servings)
Vitamin C
110% (4 servings)
Vitamin A
160% (4 servings)
- 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® Rice Sides™ - Herb & Butter
- 1/2 cup chopped walnuts, divided
- 2 Tbsp. grated Parmesan cheese, divided
Directions
Print1. 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.
2. RETURN vegetables to skillet. Stir in water and Knorr® Rice Sides™ - Herb & Butter and cook according to package directions.
3. STIR in 1/4 cup walnuts and 1 Tbsp. Parmesan cheese. Top with remaining walnuts and Parmesan cheese.