Wild Rice and Apple Harvest Bowl
Stephanie Valentine
Rated 5.0 stars by 1 users
Category
Side Dish or Main
Servings
4
Prep Time
50 minutes
This Wild Rice and Apple Harvest Bowl with warm chicken, celery, dried cranberries, pecans, and a honey vinaigrette is the perfect gluten-free fall recipe. Packed with protein, fiber, and seasonal flavors, it makes a nourishing autumn dinner, a healthy holiday side dish, or a cozy weeknight meal.
Ingredients
- 2 cups cooked wild rice blend (wild + brown rice)
- 2 medium chicken breasts (or thighs), seasoned with salt + pepper
- 1 crisp apple, diced (Honeycrisp or Gala)
- 2 stalks celery, thinly sliced
- ½ cup dried cranberries
- ½ cup toasted pecans, roughly chopped
-
2 cups arugula
- 3 Tbsp extra virgin olive oil
- 1½ Tbsp apple cider vinegar
- 1 Tbsp honey (or date syrup for vegan option)
- 1 tsp Dijon mustard
- Salt + black pepper, to taste
Dressing
Directions
- Cook the rice: Prepare wild rice blend according to package directions. Let cool slightly so the greens don’t wilt.
- Toast the pecans: Heat a dry skillet over medium heat and toast pecans until fragrant, about 3 minutes.
- Make the vinaigrette: Whisk together olive oil, apple cider vinegar, honey, Dijon, salt, and pepper until smooth.
- Assemble the bowls: Divide warm rice among 4 bowls. Top with apple, celery, cranberries, pecans, and greens. Drizzle with vinaigrette.
- Serve: Garnish with extra cranberries and pecans if desired.
Recipe Note
You can sub pecans for toasted almond slivers. To make this a main, you can add warm chicken pieces
