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Butternut Squash and Brussels Sprouts Rice
A nutritious and flavorful fall recipe featuring rice and seasonal vegetables. Easy to make and perfect for a healthy dinner.
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17 mins
Cooking Time
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15 mins
Prep Time
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4 People
Serves
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Energy (g) | 380.0 |
| Calcium (g) | 8.0 % |
| Carbohydrates (g) | 47.0 g |
| Cholesterol (g) | 5.0 mg |
| Fat (g) | 18.0 g |
| Fiber (g) | 5.0 g |
| Iron (g) | 15.0 % |
| Monounsaturated Fat (g) | 7.0 g |
| Potassium (g) | 684.0 mg |
| Protein (g) | 10.0 g |
| Saturated Fat (g) | 2.5 g |
| Sodium (g) | 550.0 mg |
| Sugars (g) | 6.0 g |
| Trans Fat (g) | 0.0 g |
Let’s get cooking
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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.
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RETURN vegetables to skillet. Stir in water and Knorr® Rice Sides™ - Herb & Butter and cook according to package directions.
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STIR in 1/4 cup walnuts and 1 Tbsp. Parmesan cheese. Top with remaining walnuts and Parmesan cheese.
Hints & Tips
Chefs Tip: Try adding dried cranberries to the finished dish. Brussels sprouts and cranberries are a delicious, in season pairing. Brussels sprouts are known for their slightly butter and early flavor. Pairing brussels sprouts with sweet, tart tangy cranberries creates a balanced and complex taste that will add depth to the finished dish.
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What you’ll need
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Simple and Delicious Dinner Sides
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