Fall Harvest Rice Salad
This fall harvest rice salad is chocked full of pumpkin, apples, raisins and nuts, and is great warm or cold!
Yield: 4 -6 servings
Ingredients
For the rice:
- 1 tablespoon extra-virgin olive oil
- ½ small sweet onion, chopped
- ¾ cup uncooked brown rice
- 2 cups low-sodium vegetable or chicken broth
- 1 cup canned pure pumpkin puree
- 1 tablespoon dried parsley
- ¼ teaspoon kosher salt
For the salad:
- 1 small to medium apple, cored and diced (see notes)
- 2 tablespoons raisins (golden or regular)
- 2 tablespoons dried cranberries (or you can sub more raisins)
- ½ cup walnuts, chopped (or pecans)
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ 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.
Save This Recipe
Notes
Rice: We use and prefer brown rice, but white rice could be substituted as well. Follow the package instructions for how to prepare it.
Apples: Honey crisp apples are my fall favorite and have a great sweetness and crunch here. You could also use a Fuji, Pink Lady or Gala apple if you prefer. I leave the peel on.
Serving: 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.
Storing: This rice salad can be stored, in a covered container, in the refrigerator for up to 3-4 days. The apple and nuts generally keep their crunch for at least a day or two.
Nutrition
Serving: 1serving | Calories: 307kcal | Carbohydrates: 44g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Cholesterol: 1mg | Sodium: 661mg | Fiber: 7g | Sugar: 23g
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!
