INGREDIENTS
1 cup
wild-brown rice blend
1 3/4 cups
chicken broth
3 cups
” butternut squash cubes
3 Tablespoons
extra virgin olive oil
1/8 tsp
garlic powder
1 serving
salt and pepper
9 ozs
thinly brussels sprouts
2 smalls
apples
3 ozs
cheddar cheese
1/3 cup
almonds
1/3 cup
cranberries
1/2 cup
extra virgin olive oil
1/4 cup
balsamic vinegar
1 clove
garlic
2 Tablespoons
fig jam
1 serving
salt and pepper