with Roasted Grapes and Broccolini
Savoury wild rice mingles with the sweetness of roasted grapes, as the perfect complement to tender broccolini and crunchy almonds in this vibrant vegetarian dish. Each bite is a harmonious symphony of flavours and textures!
Allergens
Utensils
Tags
Wild Rice Medley
0.5 cup
Red Grapes
170 g
Chives
7 g
Parsley
7 g
Almonds, sliced
28 g
Broccolini
170 g
Lemon
1 unit(s)
Vegetable Broth Concentrate
1 unit(s)
Garlic Spread
2 tbsp
Bocconcini Cheese
200 g
Oil
2.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Stir together broth concentrate, garlic spread, wild rice medley, 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt in a medium pot.
- Bring to a boil over high heat. Once boiling, reduce heat to medium-low.
- Cover and cook, until rice is tender and liquid is absorbed, 18-20 min.
- Remove the pot from heat. Set aside, still covered.
- Trim ends off broccolini, then cut any larger stalks in half lengthwise, leaving thinner stalks whole. Cut broccolini into 2-inch pieces.
- Add broccolini and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to combine.
- Roast in the middle of the oven, flipping halfway through, until golden-brown, 8-10 min. (TIP: Broccolini can burn quickly, so keep an eye on it!)
- Meanwhile, add grapes and 1/2 tbsp (1 tbsp) oil to another unlined baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the top of the oven until grapes blister, 4-6 min.
- Thinly slice chives.
- Tear bocconcini into bite-sized pieces.
- Zest, then juice lemon.
- Roughly chop parsley.
- Heat a large non-stick pan over medium-high heat. When hot, add almonds to the dry pan.
- Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
- Add lemon juice, parsley, 1 tsp (2 tsp) lemon zest, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
- Add rice, broccolini, bocconcini and half the almonds to bowl with the dressing. Toss to combine.
- Divide rice between bowls. Top with blistered grapes.
- Sprinkle chives and remaining almonds over top.
900
kcal
Calories
54
g
Fat
18
g
Saturated Fat
77
g
Carbohydrate
18
g
Sugar
7
g
Dietary Fiber
31
g
Protein
55
mg
Cholesterol
530
mg
Sodium
0.5
g
Trans Fat
700
mg
Potassium
1600
mg
Calcium
2.3
mg
Iron
with Wild Rice and Summery Veggies
