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Fruit and rice and everything nice. (There’s also cinnamon and spice, in case you were worried.)
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As part of the launch party this week, I’m participating in a virtual veggie potluck with all of the other contributors. How awesome does that sound? Here’s more about my recipe, then please read on to see the other veggie dishes my fabulous blogging friends have contributed.
So, this fall harvest rice salad…
We regularly have basic steamed brown rice at our house. It’s so easy, so healthy, so filling. But, I get it, it’s kinda plain. And maybe having the same thing the same way gets old after a while. (Not to me, I’m weird that way, but I could understand that it would get old to some people.)
So I added in ALL the good stuff and made this fabulous harvest rice salad!
Pumpkin, check. Apple, check. Dried fruits and nuts, check, check. Oh and let’s not forget some maple syrup, apple cider vinegar and a few spices to really bring the flavor over the top. It’s also vegan, dairy-free and gluten-free.
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. But I have a serious love for the leftovers, cold and straight from the fridge. I definitely had several large forkfuls of this for a mini “third breakfast” a couple of days ago. Please, no judging. Especially when I tell you I also ate a bowlful for my lunch that day and then polished off the rest at dinnertime.
Back to that not getting tired of things quality… not sure if it’s a blessing or a curse…
But seriously, this salad has major flavor and major texture – I love 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 rut and try this salad soon. And check out all of the other fabulous veggie potluck recipes below.
Fall harvest rice salad
This fall harvest rice salad is chocked full of pumpkin, apples, raisins and nuts, and is great warm or cold!
For the rice
- 1 tablespoon olive oil
- 1/2 small sweet onion, chopped
- 3/4 cup uncooked brown rice
- 2 cups vegetable or chicken broth
- 1 cup canned pumpkin
- 1 tablespoon dried parsley
- 1/4 teaspoon kosher salt
For the salad
- 1 small to medium honey crisp apple, cored and diced (I leave the peel on)
- 2 tablespoons raisins (golden or regular)
- 2 tablespoons dried cranberries (or you can sub more raisins)
- 1/2 cup walnuts, chopped
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cinnamon
- Heat olive oil in a medium sauce pan over medium heat. Saute the onion in olive oil until tender, 3-4 minutes.
- Add the brown rice and toss to get it coated in the oils and let it toast for 30 seconds.
- Add 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.
- Meanwhile, prep the remaining salad ingredients and add to a large bowl. Once the rice is cooked, add it to the bowl and stir to combine. Taste and add more salt and pepper, if needed.
|Amount Per Serving||As Served|
|Calories 406kcal Calories from fat 141|
|% Daily Value|
|Total Fat 16g||25%|
|Saturated Fat 2g||10%|
|Dietary Fiber 6g||24%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
And be sure to check out these awesome veggie potluck recipes from my fellow Casual Veggie Cookbook contributors!
A Southern Grace – Black and Tan Orange
Family For Health – Autumn Squash Chicken Stew
My Happy Belly – Sweet Roasted Squash
Parsley and Pumpkins – Kohlrabi Cranberry Salad
Real Simple Good – Kale and Cabbage Salad
The Delicious Balance – Cauliflower Stuffed Acorn Squash
The Weekly Menu – Italian Veggie Popover Pizza
Treble in the Kitchen – Kale Salad with Acorn Squash and Spiced Walnuts
Where is my Spoon? – Cauliflower in Tomato Sauce