Autumn Maple Rice Pilaf
3 Tbsp. Fresh Thyme extra virgin olive oil
2 Tbsp. Fresh Thyme organic maple syrup
½ tsp. Fresh Thyme fine sea salt
½ tsp. Fresh Thyme organic ground black pepper
4 cups refrigerated Fresh Thyme precut butternut squash cubes, cut to ½- to ¾-inch pieces
3 ribs celery, sliced into ½-inch pieces
¾ cup chopped yellow onion
2 cups Fresh Thyme organic vegetable broth
1 (0.75 oz.) pkg. Fresh Thyme organic poultry blend (fresh rosemary, sage, and thyme), divided
1½ cups RiceSelect royal rice blend
1 Cosmic Crisp apple, cored and chopped
½ cup chopped walnuts, toasted; plus more for garnish
- Preheat oven to 400°F. In a large bowl, whisk together olive oil, maple syrup, salt, and pepper. Add butternut squash, celery, and onion; toss to coat. Transfer to a large rimmed baking pan. Roast for 40 to 45 minutes or until vegetables begin to brown on the edges, turning vegetables halfway through.
- Meanwhile, in a medium saucepan, bring vegetable broth to a boil. Remove half the thyme from the herb blend. Remove leaves from stems; discard stems. Finely chop thyme; set aside. Using 100-percent-cotton kitchen string, tie remaining poultry herbs together.
- Stir herb bundle and rice blend into boiling broth; reduce heat to low. Simmer, covered, for 15 to 16 minutes or until rice is tender and broth has been absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
- To serve, in a large bowl, gently stir together cooked rice, roasted vegetables, apple, ½ cup walnuts, and reserved chopped thyme. Garnish with more walnuts, if desired.
Each serving contains: 240 calories, 11 g fat, 1.5 g saturated fat, 0 g trans fat, 0 mg cholesterol, 290 mg sodium, 36 g carbohydrates, 4 g fiber, 8 g sugar, 4 g protein. Daily values: 0% vitamin D, 6% calcium, 6% iron, 10% potassium.
Directions
3 Tbsp. Fresh Thyme extra virgin olive oil
2 Tbsp. Fresh Thyme organic maple syrup
½ tsp. Fresh Thyme fine sea salt
½ tsp. Fresh Thyme organic ground black pepper
4 cups refrigerated Fresh Thyme precut butternut squash cubes, cut to ½- to ¾-inch pieces
3 ribs celery, sliced into ½-inch pieces
¾ cup chopped yellow onion
2 cups Fresh Thyme organic vegetable broth
1 (0.75 oz.) pkg. Fresh Thyme organic poultry blend (fresh rosemary, sage, and thyme), divided
1½ cups RiceSelect royal rice blend
1 Cosmic Crisp apple, cored and chopped
½ cup chopped walnuts, toasted; plus more for garnish
- Preheat oven to 400°F. In a large bowl, whisk together olive oil, maple syrup, salt, and pepper. Add butternut squash, celery, and onion; toss to coat. Transfer to a large rimmed baking pan. Roast for 40 to 45 minutes or until vegetables begin to brown on the edges, turning vegetables halfway through.
- Meanwhile, in a medium saucepan, bring vegetable broth to a boil. Remove half the thyme from the herb blend. Remove leaves from stems; discard stems. Finely chop thyme; set aside. Using 100-percent-cotton kitchen string, tie remaining poultry herbs together.
- Stir herb bundle and rice blend into boiling broth; reduce heat to low. Simmer, covered, for 15 to 16 minutes or until rice is tender and broth has been absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
- To serve, in a large bowl, gently stir together cooked rice, roasted vegetables, apple, ½ cup walnuts, and reserved chopped thyme. Garnish with more walnuts, if desired.
