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
Chef
Jimmy Cababa
In Your Box (serves 2)
- 12 oz. Brussels Sprouts
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1 oz. Goat Cheese
- 1 Granny Smith Apple
- ½ oz. Light Brown Sugar
- 3 fl. oz. Apple Cider
- 2 Tbsp. Grained Dijon Mustard
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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.
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Nutrition (per serving)
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Calories492
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Carbohydrates85g
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Fat12g
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Protein13g
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Sodium1671mg
Recipe Steps
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prep
Quarter Brussels sprouts Crumble goat cheese (keep cold until serving) Chop apple (small dice)
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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
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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.
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4 Finish The Dish
Serve sprout mixture with wild rice. Top with goat cheese.
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