Brussels Sprouts Wild Rice Bowl

with apple cider mustard glaze and goat cheese

Prep & Cook Time: 60+ min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Soy

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 12 oz. Brussels Sprouts
  • Info
    1 oz. Goat Cheese
  • 1 Granny Smith Apple
  • ½ oz. Light Brown Sugar
  • 3 fl. oz. Apple Cider
  • 2 Tbsp. Grainy Mustard
  • Info
    ¾ cup Seasoned Wild Rice Blend

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    492
  • Carbohydrates
    85g
  • Fat
    12g
  • Protein
    13g
  • Sodium
    1671mg

Recipe Steps

  • 1

    Prep

    Quarter Brussels sprouts Crumble goat cheese (keep cold until serving) Chop apple (small dice)

  • 2

    Cook Rice and Brussels Sprouts

    Cook wild rice according to package directions

    Toss sprouts with 1 tsp olive oil and ¼ tsp salt. Roast in a 400 degree oven for 12-15 minutes or until browned

  • 3

    Make Sauce

    In a large sauce pan, heat 1 tsp olive oil. Add apples and cook for 2-3 minutes. Add mustard and cook for 10 seconds. Add apple cider and simmer for 1 minutes. Add sugar and stir to dissolve. Add sprouts and toss to coat.

  • 4

    Finish The Dish

    Serve sprout mixture with wild rice. Top with goat cheese.

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