avec raisins rôtis et brocolini
Le riz sauvage savoureux se mélange à la douceur des raisins rôtis, complément parfait du tendre brocoli et des amandes croquantes de ce repas végétarien plein de vitalité. Chaque bouchée est une symphonie harmonieuse de saveurs et de textures!
Allergens
Utensils
Tags
Mélange de riz sauvage
0.5 cup
Raisins rouges
170 g
Ciboulette
7 g
Persil
7 g
Amandes, tranchées
28 g
Broccolini
170 g
Citron
1 unit(s)
Concentré de bouillon de légumes
1 unit(s)
Tartinade à l'ail
2 tbsp
Bocconcinis
200 g
Huile
2.5 tbsp
Sel
0.125 tsp
Poivre
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
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