INGREDIENTS
1
acorn squash- cut in half lengthwise, seeded and cut into 12 wedges
1
large fennel bulb- trimmed, cored and cut into 8 pieces
2 tbsp
extra-virgin olive oil
2 tbsp
balsamic vinegar
3 cloves
garlic, minced
1 tbsp
chopped fresh rosemary
1/2 tsp
salt
1/4 tsp
black pepper
1
box UNCLE BEN’S® Long Grain & Wild Rice Fast Cook
2 tsp
chopped fresh parsley