Fall harvest rice salad

This fall harvest rice salad is loaded with pumpkin, apples, raisins, stale cranberries and walnuts for a delicious fall side dish! (It's also vegan, gluten-complimentary and dairy-costless.)

Before nosotros get to this autumn harvest rice salad — which I am completely obsessed with — I am very happy to denote that The Casual Veggie Cookbook is available to club!

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In that location are some that are vegan, vegetarian, carnivore, gluten-costless, low-carb, paleo and on and on. Everyone will notice some new favorite dishes hither!

Plus you'll get tons of ideas and inspiration to help you cook your favorite veggies in unlike ways likewise as experiment with some new vegetables.

You lot can notice out more and buy the cookbook here.

Equally office of the launch party this calendar week, I'k participating in a virtual veggie potluck with all of the other contributors. How awesome does that sound?

Here's more than about my recipe, so please read on to run into the other veggie dishes my fabled blogging friends have contributed.

So, this fall harvest rice salad…

We regularly have basic steamed brown rice at our house. It'due south so like shooting fish in a barrel, then healthy, so filling. But, I get information technology, it's kinda obviously.

And maybe having the aforementioned thing the aforementioned fashion gets old afterward a while. (Not to me, I'm weird that way, just I could sympathise that it would get former to some people.)

So I added in ALL the good stuff and fabricated this fabulous harvest rice salad!

Pumpkin ✅

Apples ✅

Dried fruits ✅

Basics ✅

Oh and allow'due south not forget some maple syrup, apple cider vinegar and a few spices to really bring the season over the pinnacle.

It'southward too vegan, dairy-free and gluten-gratis.

I could eat this rice salad every day all fall. Time of day is of no concern to me, either. We of course eat it for dinner, warm.

Merely I accept a serious beloved for the leftovers, common cold and straight from the refrigerator. I definitely had several large forkfuls of this for a mini "third breakfast" a couple of days agone.

Please, no judging. Particularly when I tell you I also ate a bowlful for my tiffin that twenty-four hours and so polished off the rest at dinnertime. 😬

Back to that non getting tired of things quality… non sure if it'south a blessing or a curse…

Notes on fall harvest rice salad:

• I apply brownish rice – we're a whole grain family unit – but y'all could substitute long-grain white rice. Just reduce the cooking time to about 15 minutes.
• Honey crisp apples are my fall favorite and have a great sugariness and crunch here. Yous could also use a Fuji, Pink Lady or Gala apple tree if y'all prefer.
• I apply walnuts here but pecans would work too.
• The mix of raisins and dried cranberries is yummy but you can utilize all of i or the other, depending on what you have.

This salad will proceed in the fridge for 3-4 days. And like I said, I enjoy it just as much common cold as I practice warm!

And I think you'll beloved it as well. This salad has major flavor and major texture.

The soft, creamy pumpkin rice with the crunchy nuts and apple pieces, the savory with the sweet, the zin with the zang. Mmm, mmm, mmm. ❤️

Break out of your rice heat and effort this salad shortly. And check out all of the other fabulous veggie potluck recipes below.

Savour!

XO,

Kathryn

Prep Time 15 minutes

Melt Time 35 minutes

Full Fourth dimension fifty minutes

Ingredients

For the rice:

• 1 tablespoon extra-virgin olive oil
• 1/2 pocket-size sweet onion, chopped
• 3/4 cup uncooked brown rice
• 2 cups low-sodium vegetable or chicken broth
• one cup canned pumpkin puree
• ane tablespoon dried parsley
• 1/4 teaspoon kosher salt

For the salad:

• i pocket-sized to medium beloved crisp apple, cored and diced (I go out the pare on)
• 2 tablespoons raisins (gold or regular)
• two tablespoons dried cranberries (or y'all tin sub more than raisins)
• 1/two cup walnuts, chopped (or pecans)
• 2 tablespoons maple syrup
• 1 tablespoon apple tree cider vinegar
• 1/ii teaspoon kosher salt
• ane/four teaspoon black pepper
• 1/4 teaspoon cinnamon

Instructions

1. Oestrus olive oil in a medium sauce pan over medium heat. Saute the onion in olive oil until tender, 3-4 minutes.
2. Add the brown rice and toss to go it coated in the oils and let it toast for xxx seconds.
3. Add together remaining ingredients, bring to a simmer, cover the pan, lower temperature to medium-low to maintain a low simmer and cook for 30-35 minutes.
4. Meanwhile, prep the remaining salad ingredients and add to a large bowl. Once the rice is cooked, add information technology to the bowl and stir to combine. Taste and add more salt and pepper, if needed.

Notes

The rice salad is great to consume warm as before long as it'due south ready, but I also love the leftovers common cold, straight from the refrigerator. The apple and nuts generally keep their crunch for at to the lowest degree a twenty-four hour period or two.
This is mash-up of a Salubrious Happy Life recipe and a Whole Foods recipe.

Nutrition Data:

Yield:

6

Serving Size:

one
Amount Per Serving: Calories: 307 Total Fatty: 14g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 1mg Sodium: 661mg Carbohydrates: 44g Cobweb: 7g Sugar: 23g Protein: 6g

And be certain to check out these crawly veggie potluck recipes from my fellow Coincidental Veggie Cookbook contributors!

A Southern Grace – Black and Tan Orange

My Happy Belly – Sugariness Roasted Squash

Parsley and Pumpkins – Kohlrabi Cranberry Salad

Real Simple Good – Kale and Cabbage Salad

The Delicious Balance – Cauliflower Blimp Acorn Squash

The Weekly Carte – Italian Veggie Popover Pizza

Treble in the Kitchen – Kale Salad with Acorn Squash and Spiced Walnuts

Where is my Spoon? – Cauliflower in Tomato Sauce

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Source: https://www.familyfoodonthetable.com/fall-harvest-rice-salad/

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