Summer Squash and Brussels Sprouts One-Pot Rice

Name: Summer Squash and Brussels Sprouts One-Pot Rice
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4 to 6 servings
Ingredients: 12 Brussels sprouts; 1 summer squash; 4 tablespoons olive oil; ¼ teaspoon kosher salt; ¼ teaspoon ground black pepper; ¼ cup chopped onion; 3 squash blossoms; 1 package Knorr Selects Spinach & Artichoke Rice; 1 ½ cups water; 1 cup milk

User Reviews

5.0

3 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
45 mins
Servings
4 to 6 servings
Calories
36667 kcal
Course
Side Dish, Main Course
Cuisine
American

Summer Squash and Brussels Sprouts One-Pot Rice

Uriah Moody

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This one-pot rice meal is made with rice combined with roasted summer squash and brussels sprouts which are high in protein, garnished with squash blossoms to make for a well-rounded recipe that requires nothing more than a plate and a fork to eat, and cleanup is guaranteed to be a breeze.

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Ingredients

Servings

12 Brussels sprouts
1 summer squash
4 tablespoons olive oil divided
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
¼ cup chopped onion
3 squash blossoms optional
1 package Knorr Selects Spinach & Artichoke Rice
1 ½ cups water
1 cup milk

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Instructions

Preheat oven to 400 degrees F.
Cut the bottom of brussels sprouts about 1/4" or less and pull off any yellow outer leaves. Then cut them in half lengthwise.
Slice the summer squash.
In a bowl combine brussels sprouts and squash with 2 tablespoons of olive oil, salt, and pepper.
Place brussels sprouts on a foil-lined baking sheet on half of the pan and bake for 12 minutes.
Remove baking sheet from oven and add the squash and bake for an additional 12 to 15 minutes until brussels sprouts are crisp on the outside and tender on the inside.
Meanwhile, in a large skillet heat 2 tablespoons oil over medium heat. Add onion and squash blossoms and cook for about 2 minutes, until tender. Remove from pan and set aside.
Pour water, milk, and Knorr Selects package into the same pan. Bring to a boil, then turn down the heat to medium and continue cooking uncovered for 10 minutes. Stir in roasted brussels sprouts, summer squash, and garnish with sautéed onions and squash blossoms.

Notes

This recipe would also taste amazing with roasted sweet potatoes instead of squash.

Nutrition Information

Show Details

Calories 366.67kcal (18%) Carbohydrates 47.72g (16%) Protein 7.88g (16%) Fat 16.56g (25%) Saturated Fat 3.22g (16%) Cholesterol 6.1mg (2%) Sodium 194.58mg (8%) Potassium 498.42mg (14%) Fiber 3.48g (14%) Sugar 5.89g (12%) Vitamin A 655.81IU (13%) Vitamin C 57.94mg (64%) Calcium 115.98mg (12%) Iron 1.42mg (8%)

Nutrition Facts

Serving: 4to 6 servings

Amount Per Serving

Calories 36667 kcal

% Daily Value*

Calories	366.67kcal	18%
Carbohydrates	47.72g	16%
Protein	7.88g	16%
Fat	16.56g	25%
Saturated Fat	3.22g	16%
Cholesterol	6.1mg	2%
Sodium	194.58mg	8%
Potassium	498.42mg	11%
Fiber	3.48g	14%
Sugar	5.89g	12%
Vitamin A	655.81IU	13%
Vitamin C	57.94mg	64%
Calcium	115.98mg	12%
Iron	1.42mg	8%