Butternut Squash and Brussels Sprouts Rice

Makes : Yield_value_display4 Yield_measureservings Prep15 minsCook17 mins
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NUTRITIONAL INFORMATION
Amount per 4 servings

Calories

380

Calories from Fat

160

Total Fat

18g

Saturated Fat

2.5g

Polyunsaturated Fat

8g

Monounsaturated Fat

7g

Cholesterol

5mg

Sodium

550mg

Total Carbs

47g

Dietary Fiber

5g

Sugars

6g

Protein

10g

Calcium

8%

Iron

15%

Potassium

684mg

Vitamin C

110%

Vitamin A

160%

Ingredients
  1. 2 Tbsp. olive oil, divided
  2. 2 cups diced butternut squash
  3. 2 cups Brussels sprouts, quartered
  4. 1 small onion, chopped (about 1 cup)
  5. 1 Tbsp. balsamic vinegar
  6. 2 cups water
  7. 1 package Knorr® Rice Sides™ - Herb & Butter
  8. 1/2 cup chopped walnuts, divided
  9. 2 Tbsp. grated Parmesan cheese, divided

Directions

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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.