I am completely obsessed with today’s recipe. 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 fall harvest rice salad! We’ve got serious fall vibes: Pumpkin ✅ Apples ✅ Dried fruits ✅ Nuts ✅ 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, served 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… OK, a few quick notes, tips and substitutions on how to make this harvest rice salad. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes:
Rice: I use brown rice - we’re a whole grain family - but you could substitute long-grain white rice. Just reduce the cooking time to about 15 minutes. 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. Nuts: I use walnuts here but pecans would work too. Dried fruit: The mix of raisins and dried cranberries is yummy but you can use all of one or the other, depending on what you have.
This salad will keep in the fridge for 3-4 days. And like I said, I enjoy it just as much cold as I do warm! And I think you’ll love it too. 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 rut and try this salad soon. Enjoy! XO, Kathryn 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.
