Ingredients
- 1 cup uncooked Riceland jasmine rice
- 1 3/4 cups chicken broth
- 1 small butternut squash, diced into 1" cubes
- 3 Tbsp. extra virgin olive oil, divided
- 1/4 tsp. garlic powder
- 1/4 tsp. chili powder
- 1/8 tsp. cinnamon
- 1/4 tsp. salt
- 1/8 tsp. pepper
- Thinly sliced brussels sprouts
- 2 small apples, finely diced
- 1 (15-ounce) can pickled beets, diced
- 1 (15-ounce) can garbanzo beans
- 3 oz. goat cheese
- 1/3 cup pepitas
- 1/3 cup sliced almonds
- 1/3 cup dried cranberries
For the Balsamic Vinaigrette
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 small clove garlic, finely minced
- 2 Tbsp. fig butter
- Salt and pepper
Preparation
- Cook rice according to package directions, substituting water for chicken broth.
- Preheat oven to 400 degrees. Line a sheet pan with parchment paper. In a medium bowl, add diced butternut squash, 1-1/2 Tbsp. extra virgin olive oil, garlic powder, chili powder, cinnamon, salt and pepper. Toss until evenly combined and spread out on lined pan.
- Roast for 15-20 minutes, until squash is tender, stirring halfway through.
- While the squash roasts, slice brussels sprouts on mandoline. Toss in remaining 1-1/2 Tbsp. olive oil, salt and pepper to taste.
- Spread sprouts on lined sheet pan and roast in oven for 10 minutes, until golden brown.
- Combine ingredients for balsamic vinaigrette in jar and shake until combined.
- In a bowl, place 1/4 cup rice in bottom and top with butternut squash, brussel sprouts, apples, beets, garbanzo beans, goat cheese, pepitas, almonds and cranberries. Drizzle with balsamic vinaigrette and serve.