Harvest Bowl Recipe

Cooking Directions

1. 1

   Cook the Wild Rice

   Rinse the wild rice under cold water. In a medium saucepan, combine 1 cup of wild rice with 3 cups of water, bring to a boil, then reduce heat to low, cover, and simmer for about 45-50 minutes or until the rice is tender. Drain any excess water and set aside.

2. 2

   Prepare the Vegetables

   While the rice is cooking, preheat the oven to 400°F (200°C). Peel and cube the jewel yams and butternut squash. Toss them with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized.

3. 3

   Sauté the Spinach and Red Onion

   In a skillet over medium heat, add a splash of olive oil and sauté the chopped red onion until translucent, about 5 minutes. Add the spinach and cook until wilted, about 2-3 minutes.

4. 4

   Combine Ingredients

   In a large bowl, combine the cooked wild rice, sautéed spinach and onions, dried cranberries, and roasted red bell pepper. Drizzle with balsamic vinaigrette and toss to combine.

5. 5

   Assemble the Harvest Bowl

   To serve, place a generous portion of the rice mixture in a bowl, top with roasted jewel yams, butternut squash, and pickled golden beets. Drizzle with additional balsamic vinaigrette if desired.