Summer Squash and Brussels Sprouts One-Pot Rice
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.
Servings: 4 to 6 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
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.
- This recipe would also taste amazing with roasted sweet potatoes instead of squash.
Calories: 366.67kcal | Carbohydrates: 47.72g | Protein: 7.88g | Fat: 16.56g | Saturated Fat: 3.22g | Cholesterol: 6.1mg | Sodium: 194.58mg | Potassium: 498.42mg | Fiber: 3.48g | Sugar: 5.89g | Vitamin A: 655.81IU | Vitamin C: 57.94mg | Calcium: 115.98mg | Iron: 1.42mg