dinner · lunch · Nordic-inspired
Mustard Dill Black Bean & Butternut Squash Rice Skillet
A tangy rice skillet with black bean, butternut squash, and a mustard dill finish.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 3 cups farro
- 2 cups black bean, drained and rinsed
- 4 cups butternut squash, diced
- 1 tbsp olive oil
- ½ tsp salt
- 2 tbsp dijon mustard
- 1 tsp dill
- 2 tbsp apple cider vinegar
- ½ cups scallion
Equipment
Large skillet
How to make it
- 1
Heat the olive oil in a large skillet; add the black bean, butternut squash, and salt.
- 2
Stir in the dijon mustard, dill, apple cider vinegar and scallion. Cook until the black bean is hot and the vegetables are tender.
- 3
Fold in the farro and cook until steaming throughout.
Storage & leftovers
Refrigerate in a covered container within 2 hours and use within 4 days.
Reheat until steaming throughout.
Dietary & allergen notes
Suitable for: dairy-free, egg-free, peanut-free, sesame-free, soy-free, tree-nut-free, vegan, vegetarian.
Contains wheat. Packaged ingredients can vary, so check labels and cross-contact information.