Butternut Squash and Brussels Sprouts Rice

Prep Time: 15 Minutes | Total Time: 17 Minutes | Servings: 4

  • SERVES 4
  • Prep Time: 15
  • Cook Time: 17

Ingredients

  • 2 Tablespoons olive oil, divided
  • 2 cups diced butternut squash
  • 2 cups Brussels sprouts, quartered
  • 1 small onion, chopped (about 1 cup)
  • 1 tablespoons balsamic vinegar
  • 2 cups water
  • 1 package Knorr® Rice Sides™ - Herb & Butter
  • 1/2 cup chopped walnuts, divided
  • 2 tablespoons grated Parmesan cheese, divided

Directions

  1. Heat 1 tablespoon 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 tablespoon 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 tablespoon Parmesan cheese. Top with remaining walnuts and Parmesan cheese.
Nutritional Information per serving:

Calories - 380; Cholesterol - 5mg; Sodium - 550mg; Protein - 10g; Vitamin A - 160%; Vitamin C - 110%; Calcium - 8%; Iron - 15%

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