Wild Rice Harvest Bowl
This delicious whole-grain salad combines all of the great flavors of fall! It makes a beautiful side dish and works well in packed lunches!
Servings
6
Servings
6
Ingredients
Salad
  • 1/2cup Gerbs Wild Black Rice
  • 1/2cup Gerbs Whole Grain Basmati Rice
  • 2cups Water or Vegetable Broth
  • 3cups butternut squashpeeled and diced
  • 1/2 Lg. Red Applecored and diced
  • 1Tablespoon olive oil
  • 1/2cup Gerbs unsalted, roasted sunflower and pumpkin kernels
  • 1/2cup Gerbs Dried Cranberries
  • 3Tablespoons Fresh Parsleychopped
  • 3oz. cheddar cheesecubed (optional)
  • Salt & Pepper to taste
Dressing
  • 1/2cup olive oil
  • 1/3cup Apple Cider Vinegar
  • 1/3cup 100% Apple Juice
  • 1clove garlicminced
  • 1Tablespoon maple syrup
  • 1teaspoon Gerbs Italian Seasoning
  • Salt & Pepper to taste
Instructions
  1. Cook rice per package instructions. Feel free substitute 3 cups of cooked leftover rice or prepare rice in advance.
  2. Preheat oven to 400 degrees. Line a half sheet pan with foil then spray with nonstick spray or coat lightly with oil. Add butternut squash cubes, 1 Tablespoon olive oil, salt, and pepper then toss to evenly coat. Roast for 20-25 minutes, or until squash is tender, stirring halfway through. Set aside to cool. This step can also be done in advance.
  3. In a large bowl combine cooked rice, cooled butternut squash, apples, cheese, seeds, and cranberries.
  4. Combine dressing ingredients in a bowl or jar with a tight fitting lid then whisk or shake to combine. Taste then add more salt, pepper, or seasoning if desired.
  5. Pour 1/2 of dressing onto salad and stir to coat. Add more dressing, if desired. Enjoy!