Harvest Rice Bowl with Squash and Brussels Sprouts

Harvest Rice Bowl with Squash and Brussels Sprouts

This is my FAVORITE fall dish! It has all of the best parts of fall - delicious squash, caramelized brussels sprouts, apples, cranberries! As listed below, it makes a giant amount. Feel free to cut everything in half if you don't want as much food. Also feel free to switch out any of the ingredients. Want to use chopped figs or raisins instead of the craisins? Want to use pear instead of apple? Go for it!

Harvest Rice Bowl with Squash and Brussels Sprouts

Yield: 10-12 side servings

Adapted slightly from Iowa Girl Eats

Ingredients:

1 medium butternut or acorn squash (or 2 big sweet potatoes)

2 tbsp olive oil, divided

¼ tsp ground cinnamon

¼ tsp chili powder

¼ tsp garlic powder

2 lbs brussels sprouts

salt and pepper

1 1/3 cups brown rice

3-4 oz sharp cheddar cheese (white or yellow)

½ cup slivered almonds or pine nuts

½ cup dried cranberries

1 large (or 2 small) apple

Dressing:

¼ cup olive oil

¼ cup balsamic vinegar

2 tbsp honey

1 clove garlic, minced (or ½ tsp crushed garlic)

Salt and pepper to taste

Directions:

Preheat oven to 400 F. Peel and dice the squash into ~1/2 inch cubes. Toss with 1 tbsp olive oil, cinnamon, chili powder, garlic powder, and lots of salt and pepper. Spread out onto a foil-lined baking sheet and roast for 25-30 minutes, stirring a few times throughout, until soft and caramelized.

Trim brussels sprouts, and then shred (cut each one in half, and then slice the halves). Toss with 1 tbsp olive oil and salt and pepper. Spread out onto a foil-lined baking sheet and roast for 15-20 minutes, stirring halfway through, until tender and slightly charred.

Meanwhile, cook brown rice according to package instructions. If you have it, replace some of the water with vegetable stock. (We cook brown rice in our Instant Pot and it turns out perfectly every time - for this recipe you would want 1 2/3 cups of low-sodium vegetable broth or water)

Dice the cheese. Core and dice the apple (you can leave the peel on). Toast the nuts until golden brown and fragrant (5-7 minutes at 350 F usually works well).

Mix up the dressing – it works well to add everything to a mason jar and then shake up really well. Just make sure the lid is screwed on tight. 

Using a GIANT bowl, add rice, squash, brussels, cheese, apple, nuts, and cranberries. Toss well. Drizzle over some of the dressing and toss until everything is coated. You probably won’t need all of the dressing, so don’t pour it all on at once. Store leftover dressing in the fridge – it is good on salad.

Serve warm or at room temperature. 

If you are bringing this somewhere, the rice, cranberries, brussels sprouts and butternut squash can all be made and mixed up in advance. I would then re-heat that portion, and then mix in the cheese, nuts, apple and dressing right before leaving. 

Perfect Brown Rice (Instant Pot)

I am not being paid to say this, but I love my Instant Pot. It is big and it takes up a lot of space, but it cooks so many things perfectly for me. One of them is brown rice. I used to cook rice on the stove, and I would always end up over-cooking or under-cooking it, and it never seemed to take the same amount of time every time. Now I know that I can throw the ingredients in the pot, turn it on, and come back to perfectly cooked rice. I'm not going to pretend to tell you that the Instant Pot takes less time. By the time it reaches pressure, cooks, and then the pressure drops, it takes just as long as doing it on the stove. Every minute is hands-off, so you can just start it and walk away.

Note: I am listing amounts of rice below, but you can cook as little (or as much) as you want. Just make sure to use 1 1/4 cups of liquid for every 1 cup of rice.
This is mostly unseasoned brown rice, so it is very versatile for any meal. Feel free to add salt to taste if you are eating it on its own.

Ingredients:
1 cup brown rice
1 1/4 cups vegetable stock (or water)

Directions:
Add the rice and vegetable stock (or water) to the inner pot of your Instant Pot.

Put on the lid, and make sure the valve is set to 'sealing.' Press manual and then press + until the display reads 23. After that you don't need to press any buttons - it should beep when starting within a minute.

After it has finished cooking, the machine will beep several times. Let it cool for at least 10 minutes before doing a quick release on the lid. The machine will automatically switch over to 'keep warm' mode. If you press the keep warm/cancel button at the bottom right, it will turn everything off and will generally come down from pressure more quickly. When releasing pressure, use a towel to protect your hand and quickly flip the valve from 'sealing' to venting.' A lot of steam will come out as soon as you switch it, so get your hand out of the way to avoid burns! Otherwise, you can wait until pressure releases naturally.

Use a spatula or a rice paddle (shown below) to scoop out all of the rice and put in a container to cool. Use immediately, or let cool and store in the fridge and use within 1 week. It will become fluffy again once reheated.