41m$18.74Butternut Mushroom Rice Pan
Roasted butternut squash, baby bella mushrooms, kale, brown rice, and pecans come together on one rimmed sheet pan. This vegan sheet-pan dinner is hearty enough for lunch or dinner.
- Energy
- 367 calories per serving
- Protein
- 7.7 g per serving
- Carbs
- 45 g per serving
- Fat
- 19.4 g per serving
- Sodium
- 391 mg per serving
Shopping options
Extra-virgin olive oil
2 Tablespoon
Kroger® Extra Virgin Olive Oil
6%
Smoked paprika
1 Teaspoon
Spice Islands Smoked Paprika, 2.1 oz
3%
Sliced baby bella mushrooms
8 Ounce
Kroger® Sliced Baby Bella Mushrooms BIG DEAL!
33%
Cubed butternut squash
20 Ounce
Butternut Squash Cubes Fresh Cut In Store Daily
83%
Pecan halves
0.5 Cup
Kroger® Pecan Halves
50%
Garlic powder
1 Teaspoon
Kroger® Garlic Powder Shaker
2%
Balsamic vinegar
1 Tablespoon
Kroger® Balsamic Vinegar
4%
Kosher salt
0.75 Teaspoon
Kroger® Coarse Kosher Salt
0%
Ground black pepper
0.25 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
Chopped kale
4 Cup
Kroger® Chopped Kale Bagged Salad
100%
Ready-to-heat whole grain brown rice pouch
1 Count
Ben's Original Ready Rice Whole Grain Brown Rice, Easy Dinner Side, 8.8 oz Pouch
50%
Low-sodium vegetable broth
0.25 Cup
Simple Truth Organic® Low Sodium Vegetable Broth
6%
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- cubed butternut squash-20 oz
- sliced baby bella mushrooms-8 oz
- ready-to-heat whole grain brown rice-1 pouch
- chopped kale-4 cups
- pecan halves-0.5 cups
- low-sodium vegetable broth-0.25 cups
- extra-virgin olive oil-2 tablespoons
- balsamic vinegar-1 tablespoon
- smoked paprika-1 teaspoon
- garlic powder-1 teaspoon
- kosher salt-0.75 teaspoons
- ground black pepper-0.25 teaspoons
Preheat the oven to 425°F and place the cubed butternut squash and sliced baby bella mushrooms on the rimmed sheet pan; add olive oil, smoked paprika, garlic powder, salt, and pepper, then toss directly on the pan and spread into an even layer.
Roast for 18 minutes, stirring once, until the mushrooms have released moisture and the squash is starting to brown at the edges.
Use oven mitts whenever handling the hot sheet pan.
Remove the pan from the oven; add the chopped kale and the contents of the brown rice pouch to the pan, then drizzle with vegetable broth and balsamic vinegar and fold everything together with a spatula.
Use oven mitts when removing the hot pan from the oven.
Keep the vegetable broth within the rimmed pan to prevent spills in the oven.
Cover the sheet pan tightly with aluminum foil and return it to the oven for 8 minutes, until the rice is hot and steamy and the kale is wilted.
Use oven mitts when returning the covered hot sheet pan to the oven.
Remove the foil, sprinkle the pecan halves over the pan, and roast uncovered for 5 minutes, until the pecans are lightly toasted and the squash is tender.
Open the foil carefully and direct steam away from your face and hands.
Use oven mitts whenever handling the hot sheet pan.
Let the pan stand for 2 minutes, then gently toss and serve warm.
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