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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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Before we get to this harvest rice salad — which I am completely obsessed with — I am very happy to announce that The Casual Veggie Cookbook is available to order!
We’ve got more than 150 recipes on 29 vegetables for you and they run the gamut from breakfast, lunch, dinner, snack and dessert, as well as some that are vegan, vegetarian, carnivore, gluten-free, low-carb, paleo and on and on. Everyone will find some new favorite dishes here!
Plus you’ll get tons of ideas and inspiration to help you cook your favorite veggies in different ways as well as experiment with some new vegetables. You can find out more and buy the cookbook here.
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.
Enjoy!
Fall harvest rice salad
This fall harvest rice salad is chocked full of pumpkin, apples, raisins and nuts, and is great warm or cold!
Ingredients
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
Instructions
- 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.
Recipe Notes
The rice salad is great to eat warm as soon as it's ready, but I also love the leftovers cold, straight from the fridge. The apple and nuts generally keep their crunch for at least a day or two.
This is mash-up of a Healthy Happy Life recipe and a Whole Foods recipe.
| Nutrition Facts | |
|---|---|
| Serving Size | |
| Amount Per Serving | As Served |
| Calories 406kcal Calories from fat 141 | |
| % Daily Value | |
| Total Fat 16g | 25% |
| Saturated Fat 2g | 10% |
| Cholesterol 4mg | 1% |
| Sodium 541mg | 23% |
| Carbohydrate 61g | 20% |
| Dietary Fiber 6g | 24% |
| Sugars 22g | |
| Protein 9g | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 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
Deana says
October 24, 2015 at 4:05 PMThis sounds just wonderful! Full of all kinds of goodness!
Kathryn says
October 24, 2015 at 5:52 PMThanks so much, Deana! I’m seriously smitten with this rice salad… can’t stop eating it!
Rachel @ Delicious Balance says
October 24, 2015 at 5:53 PMI need to make this ASAP! It really does sound perfect for breakfast, lunch, and dinner…sweet and savory and super healthy! I love it!
Kathryn says
October 24, 2015 at 7:25 PMYay Rachel! I’m glad you’re up for eating this ALL DAY LONG too! Always nice to have a partner in crime 😉
Cheyanne @ No Spoon Necessary says
October 24, 2015 at 7:14 PMOkay, you are totally not strange at all for eating the same thing often (I do it too), especially when it is something this delicious! I LOVE all the flavors and textures going on in this harvest rice salad! So perfect for fall! Plus I adore that this is good cold too.. because sometimes a girl just needs a third mini breakfast (straight from the fridge with a spoon) 😉 pinned! Cheers, Kathryn! I’d say I hope you are having a weekend as fabulous as this salad, but I know you are! Xo
Kathryn says
October 24, 2015 at 7:28 PMI knew you’d get me on this one, Chey! Weekend continues to be fabulous. Was brave and brought the dog along with the kids to the pond this afternoon to feed the ducks. A good time was had by all 😉 XXOO
Jean says
October 24, 2015 at 8:47 PMThis sounds so comforting and filling! What a great combination of Fall flavors.
Kathryn says
October 24, 2015 at 10:30 PMThanks Jean! It’s a serious favorite around here 🙂
Adina says
October 25, 2015 at 4:02 AMThis sounds really great! And I always seem to have some leftover pumpkin puree in my fridge lately, so I will probably get to eat this soon.
Kathryn says
October 25, 2015 at 3:25 PMI love always having some extra pumpkin around – so many great ways to use it up! Top of my list: THIS! Hope you try it and enjoy, Adina 🙂
Alli @ Tornadough Alli says
November 1, 2015 at 5:48 PMMmmm Kathryn this sounds great! I haven’t ever tried a salad like this! I need to put this on my list for fall cooking for sure. Thank you for linking up with us at Throwback Thursdays.
Kathryn says
November 1, 2015 at 8:51 PMYou will love this, Alli! It’s so addictive (in the really good way)! Thanks for hosting – so many yummy recipes this week 🙂 XO
Jenny Rice says
September 7, 2018 at 9:01 AMKathryn, do you think this would work with acorn squash? I have some I’d like to use…. Also, one of my guests has a celery allergy so I can’t use broth. Should I increase the salt? Anything else you’d recommend to replace the flavors from the broth? Thanks!!
Kathryn says
September 7, 2018 at 10:23 AMHi Jenny! Do you mean adding roasted, diced acorn squash to the recipe? If so, I think that should be fine! If you are looking to replace the pumpkin with the acorn squash, you’ll need to cook it until very tender and then puree it, so it has the same smooth consistency as pumpkin puree. You should be fine to cook the rice in water instead of broth, but yes, just adjust the seasonings at the end. I hope that helps!
Jenny says
September 23, 2018 at 11:33 AMThis turned out really well with the acorn squash. I’ll definitely try again when I have pumpkin:). I used a brown rice blend that has wild rice and rye berries which was fun. I mixed chicken sausage into the leftovers to stretch it and make it a main dish. My kids will eat anything with sausage. It was a great combination and way to change it up. Thanks!!
Kathryn says
September 24, 2018 at 9:20 AMI’m so happy to hear you enjoyed it Jenny! And I love the idea of adding some sausage to make it a full meal – yum!