Meal Kit
Wild Rice and Brussels Sprouts Harvest Bowl
with fig-balsamic vinaigrette
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Tree Nuts (Almonds), Milk, Soy
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Vegetarian
Chef
Nigel Palmer
So, it’s the middle of February and that New Year's resolution to go to the gym and eat healthy is looking about as dated as writing 2018 on your checks. (Or as dated as having a checkbook!) What happened to that get healthy spirit you had on January 2nd? This rice bowl will get you back on that resolution track, with flavor to spare. Brussels sprouts, apples, and wild rice are flavored with a sweet tangy fig balsamic dressing and topped with goat cheese, almonds, and cranberries. Don't give up on your resolutions yet… that's for March!
Tip: Leave the goat cheese in the fridge until you'll ready to use it; cold goat cheese will be easier to crumble and work with.
In Your Box (serves 2)
- 8 oz. Brussels Sprouts
- 1 Fuji Apple
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¾ cup Seasoned Wild Rice Blend
- 1 fl. oz. Balsamic Vinegar
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1 oz. Goat Cheese
- 1 Tbsp. Fig Preserves
- ½ oz. Dried Cranberries
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½ oz. Sliced Almonds
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) 8O7RBYqD
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Calories640
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Carbohydrates86g
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Net Carbs79g
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Fat28g
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Protein12g
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Sodium1650mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
Before You Cook
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 Cook the Wild Rice
Bring a medium pot with wild rice and 11/2 cup water to a boil. Lower to a simmer, cover, and cook until tender, 20-23 minutes.
If water remains after 23 minutes, keep cooking an additional 5 minutes.Remove from burner and set aside covered.While rice cooks, prepare ingredients. -
2 Prepare the Ingredients
Trim bottoms off Brussels sprouts and thinly slice.
Quarter apple and remove core. Cut into 1/2" dice.Coarsely chop cranberries. -
3 Make Vinaigrette and Toast Almonds
Combine balsamic vinegar, 2 Tbsp. olive oil, fig spread, 1/4 tsp. salt, and a pinch of pepper in a mixing bowl. Set aside.
Place a large non-stick pan over medium heat. Add almonds to hot, dry pan and stir constantly until lightly toasted, 1-3 minutes.Once toasted, immediately transfer almonds to a plate.Wipe pan clean and reserve. -
4 Cook the Brussels Sprouts and Apple
Return pan used to toast almonds to medium heat.
Add 1 Tbsp. olive oil, Brussels sprouts, and apple to hot pan. Stir occasionally until both are lightly browned and Brussels are tender, 7-9 minutes.Remove from burner. Season with 1/2 tsp. salt and 1/4 tsp. pepper. -
5 Finish the Dish
Remove goat cheese from refrigerator.
Plate dish as pictured on front of card, placing Brussels sprouts and apples over rice and pouring vinaigrette (to taste) over bowl. Garnish with almonds, cranberries, and goat cheese (crumbling with your hands if needed). Bon appétit!
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