Rosemary Salmon, Butternut Squash & Creamy Portobello Mushroom Rice
- Time
- 40 min
- Serves
- 4
- Style
- Default
Ingredients
- 1 cupbasmati rice
- 2 smallbutternut squash
- 24 fl ozchicken or vegetable broth
- ½ small pkgfresh rosemary
- 4 clovesgarlic
- 1lemon
- 1 ozParmesan cheese
- 2 capsportobello mushrooms
- 1 ½ lbsalmon fillet
- 2shallots
- balsamic vinegar
- black pepper
- extra virgin olive oil
- salt
Cookware
- baking sheet pan
- chef's knife
- colander
- cutting board
- garlic press (optional)
- grater
- measuring cups
- measuring spoons
- medium saucepan
- mixing bowls
- oven mitts
- spatula
- stirring spoon
- vegetable peeler
Per serving
- Calories
- 700
- Protein
- 50g
- Carbs
- 73g
- Fat
- 24g
- Fiber
- 10g
- Sodium
- 156mg
Method
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