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Butternut Squash and Brussels Sprouts Rice

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  • 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

NUTRITIONAL INFORMATION

 

Amount per serving

Calories380
Calories from Fat160
Total Fat18g
Saturated Fat2.5g
Trans Fat0g
Polyunsaturated Fat8g
Monounsaturated Fat7g
Cholesterol5mg
Sodium550mg
Total Carbs47g
Dietary Fiber5g
Sugars6g
Protein10g
Vitamin D0%
Calcium8%
Iron15%
Potassium684mg
Vitamin C110%
Vitamin A160%

  • 1 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.