Harvest Grain Bowl: Savor the Flavors of the Season

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As the fall season ushers in crisp air and vibrant leaves, there’s no better time to enjoy the rich, earthy flavors of a harvest grain bowl.  

This satisfying dish combines seasonal ingredients with nutritious brown rice! This fall bowl is also easily customizable to fit your dietary needs.  

Whether you're seeking comfort food on a chilly evening or hosting a gathering, this fall bowl will delight your taste buds with its blend of warm vegetables, grains, and tangy dressing.

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Embracing Fall Flavors in Your Harvest Grain Bowl 

Autumn brings a bounty of seasonal vegetables that are perfect for crafting a flavorful harvest grain bowl. Roasted root vegetables like butternut squash, carrots, and sweet potatoes provide a delightful balance of sweet and savory that embodies the essence of fall. 

Eating seasonally not only enhances the taste of your dish but also supports local farmers and promotes sustainability. By choosing vegetables like squash and kale, which are in their peak season, you’re savoring ingredients at their freshest and most nutrient-rich.  

To complement these vibrant fall vegetables, a hearty base is essential, and brown rice is the perfect choice. Unlike other grains that might become mushy, brown rice stays perfectly intact, providing a satisfying bite that doesn’t get lost among the other ingredients. 

Together, these elements create a harvest grain bowl that captures the richness of fall’s flavors and is an ideal dish for those cooler months. 

Why Choose Chico Rice’s Brown Milled California Japonica Rice? 

At the heart of this harvest grain bowl is brown rice and Chico Rice's Brown Milled California Japonica Rice is perfect choice for this fall recipe! 

Known for its bold, nutty taste and fresh fragrance, this rice provides a hearty base that complements the seasonal vegetables and flavors found in the fall harvest bowl.  

Milled in small batches to preserve its freshness, Chico Rice delivers a nutritious, energy-packed grain that’s also delicious. 

Rich in carbohydrates, vitamins, and minerals, brown rice helps maintain overall health by regulating digestion and supporting metabolic processes. It’s a heart-healthy choice, low in fat and cholesterol, making it the perfect foundation for a fall harvest bowl.  

 Plus, its chewy texture and nutty flavor make it stand out from other rice varieties. 

Customize Your Fall Bowl 

One of the best things about a harvest grain bowl is how easy it is to customize to your personal tastes or dietary preferences.  

This recipe is naturally vegetarian and gluten free, making it accessible for a wide range of eaters. However, it’s also incredibly adaptable!  

Here are a few ideas to make your fall bowl your own: 

Protein Additions: If you're looking to add more protein, toss in some grilled tofu, grilled chicken, turkey, or even a soft-boiled egg. 

Swap the Vegetables: Feel free to swap out the butternut squash and carrots for other seasonal favorites like roasted brussels sprouts, beets, or parsnips. 

Add More Crunch: Not a fan of pecans? You can substitute them with walnuts, almonds, or sunflower seeds. For an extra touch of sweetness, try adding sliced apples or pomegranate seeds for a pop of freshness. 

Experiment with Grains: While brown rice provides a great base, you can experiment with other grains like quinoa, farro, or barley for a different texture and flavor profile. 

Dressing Options: If the maple Dijon mustard dressing isn’t your style, try a balsamic glaze, lemon-tahini dressing, or even a spicy vinaigrette to suit your flavor preferences. 

By customizing your fall bowl with different ingredients, grains, or dressings, you can create endless variations that keep this dish exciting throughout the season! 

Recipe: Harvest Grain Bowl with Fall Flavors 

Now that you know the benefits of brown rice and the joy of seasonal eating, let’s dive into the recipe for this autumn-inspired harvest grain bowl. 

Prep Time: 15 minutes 
Cook Time: 45 minutes 
Total Time: 1 hour 
Servings: 4 

What You Will Need 

Bowl Ingredients: 

• 2 cups Chico Rice’s Brown Milled California Japonica Rice 

• 4 cups vegetable broth 

• 1 small butternut squash, peeled, seeded, and cut into 1-inch cubes 

• 2 tablespoons olive oil 

• 1 tablespoon maple syrup 

• 1 teaspoon cinnamon 

• 1 teaspoon smoked paprika 

• Salt and pepper to taste 

• 2 cups kale, destemmed and chopped 

• 1 cup canned cooked chickpeas 

• 1/2 cup dried cranberries 

• 1/2 cup pecans, toasted and chopped 

• 4 tablespoons maple Dijon mustard dressing (recipe below) 

Maple Dijon Mustard Dressing Ingredients: 

• 2 tablespoons olive oil 

• 1 tablespoon balsamic vinegar 

• 1 tablespoon maple syrup 

• 1 teaspoon Dijon mustard 

• Salt and pepper to taste 
  
  

Cooking Directions 

Preparing the Dressing: 

1. In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, and Dijon mustard until the mixture is smooth. 
2. Season with salt and pepper to taste. Set aside for later use.
    

Toasting Pecans 

*You can buy toasted pecans or you can toast them yourself with these cooking instructions.  

1. Preheat your oven to 350°F (175°C). 
2. Spread the pecans in a single layer on a baking sheet. If desired, toss them with olive oil or melted butter and a pinch of salt for extra flavor. 
3. Bake for 7-10 minutes, mixing once halfway through, until the pecans are golden and fragrant. 
4. Remove from oven and let them cool completely before adding to your harvest grain bowl.
   
   

Preparing the Harvest Grain Bowl: 

1. Cook the Rice: In a large pot, combine 2 cups of Brown Milled California Japonica Rice with 4 cups of vegetable broth. Bring to a boil, then reduce heat to low and cover. Simmer for 45 minutes or until the rice is tender and the broth is fully absorbed. Let the rice sit, covered, for an additional 5 minutes before fluffing with a fork. 
2. Roast the Vegetables: Preheat the oven to 425°F (220°C). Add the cubed butternut squash to a baking sheet, drizzle olive oil, maple syrup, cinnamon, smoked paprika, salt, and pepper. Roast for 20-25 minutes, mixing around halfway through, until the squash is tender and caramelized. 
3. Prepare the Kale: While the squash roasts, massage the chopped kale with a small amount of olive oil until softened and slightly wilted. 
4. Assemble the Bowl: Start with a base of Chico Rice’s Brown Milled California Japonica Rice in each bowl. Layer with roasted butternut squash, massaged kale, canned cooked chickpeas, dried cranberries, and toasted pecans. 
5. Dress and Serve: Drizzle the bowls with the prepared maple Dijon mustard dressing. Serve warm and enjoy the cozy, satisfying flavors of this harvest grain bowl.
    

Savor the Fall with a Harvest Grain Bowl 

There’s something undeniably comforting about enjoying a warm, flavorful harvest grain bowl as the weather cools and the leaves begin to change. This recipe not only highlights the natural flavors of fall but also showcases the quality and taste of Chico Rice’s Brown Milled California Japonica Rice. 

Whether you’re looking for a satisfying weeknight dinner or a dish to impress at a gathering, this fall harvest bowl will deliver on both flavor and nutrition.  

Enjoy the cozy flavors of the season with every bite of your harvest grain bowl. 

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