Description
A tart and nutty rice bowl featuring roasted cranberries and Brussels sprouts over a bed of wild rice.
Ingredients
Scale
- 1/2 cup wild rice blend
- 1 pound Brussels sprouts, tips cut off and sliced in half
- 1 cup fresh cranberries (or 1/3 cup dried cranberries, roughly chopped)
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon fine salt
- 1/2 cup pecan halves, roughly chopped
- 1/3 cup crumbled goat cheese or feta cheese
- 1 tablespoon maple syrup
- 1 tablespoon balsamic vinegar
- Flaky salt, for finishing (optional)
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Line a large, rimmed baking sheet with parchment paper.
- Cook the wild rice according to package directions.
- Once done, cover to keep warm.
- Combine Brussels sprouts, cranberries, oil, and salt on the prepared baking sheet; toss to coat.
- Spread in an even layer, with sprouts facing down.
- Roast until Brussels are tender and caramelized, about 18 to 25 minutes.
- Add pecans in the last 3 to 5 minutes of roasting.
- Toss cooked rice, sprouts, cranberries, cheese, and pecans in a bowl with balsamic vinegar and maple syrup.
- Season with salt, divide into bowls, and enjoy!
Notes
Leftovers keep for up to 4 days. For a vegan option, replace goat cheese with plant-based cheese and adjust other ingredients as needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Contemporary American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 10g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 10mg