Lemony Summer Wild Rice
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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
½ cup
Wild Rice Medley
170 g
Red Grapes
7 g
Chives
7 g
Parsley
28 g
Almonds, sliced
(Contains Almonds)
170 g
Broccolini
1 unit(s)
Lemon
1 unit(s)
Vegetable Broth Concentrate
(May contain Egg, Crustaceans, Milk, Sesame, Fish, Wheat, Mustard, Soy, Sulphites)
2 tbsp
Garlic Spread
(Contains Soy May contain Milk, Soy, Sulphites)
200 g
Bocconcini Cheese
(Contains Milk)
Not included in your delivery
2.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- 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.
