Hopefully a new dish means the return to a productive blog! Sorry for my brief hiatus- work is in full swing which leaves me little time to experiment. Tonight was exceptional though. I had a random selection of complimentary ingredients just waiting to be be enjoyed. You can make the brown rice ahead of time for an even quicker, satisfying meal!
Autumn Brown Rice Salad with Roasted Kabocha, Fennel and Maple Mustard Vinaigrette
- 1 cup brown rice
- 3 cups water
- 1 medium kabocha squash, peeled, seeded and cut into 1/4″ cubes
- 1 small red onion, thinly sliced
- 1 small fennel bulb, trimmed and thinly sliced
- 1 head bok choy, stemmed and cut into medium ribbons
- 2 tbsp olive oil + 1 tsp olive oil
- Salt and pepper to taste
- Optional: chopped pecans, dried cranberries
Maple Mustard Vinaigrette
- 2 tsp maple syrup
- 2 tsp apple cider vinegar
- 1 tsp stone ground mustard
- 1 clove garlic, minced (I used a maple garlic powder blend I have on hand)
- 3 tbsp olive oil
- Preheat the oven to 400.
- In a rice cooker or a saucepan, bring 3 cups water to a boil. Add the rice and cook for 25-30 minutes, until tender.
- Toss the squash, fennel and red onions with the olive oil. Season with salt and pepper to taste. Spread evenly on a baking sheet. Roast for 15-20 minutes, until tender.
- After the squash and fennel have roasted for 10 minutes, toss the bok choy 1 tsp. olive oil. Spread on the baking sheet and roast for 10 minutes, until wilted.
- In the meantime, combine the maple syrup, apple cider vinegar, mustard and garlic. Slowly whisk in the olive oil. Season to taste.
- Toss the vegetables with the brown rice and vinaigrette. Enjoy!