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Fall Harvest Rice Bowl
Print Recipe
4.92 from 12 votes

Fall Harvest Rice Bowl

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 2
Author: Colleen Kennedy

Ingredients

  • 2 containers of Veetee Dine In Brown Rice or your favorite variety
  • 1 TBS olive or grapeseed oil
  • 1 heaping cup bite sized pieces butternut squash
  • Kosher salt & pepper
  • 1/2 cup pomegranate seeds
  • 1/2 cup dried cranberries
  • 1/4 cup scallions sliced thin
  • Chopped parsley
  • 2 TBS balsamic honey vinegar*
  • 1 TBS olive or grapeseed oil
  • few drops of fresh lemon or lime juice

Instructions

  • Heat your oil on a small skillet, add in butternut squash pieces and saute until tender, about 6 minutes, season along the way.
  • Cook Veetee Dine In Rice in your microwave, one package at a time according to package directions.
  • Combine rice, squash, pomegranate seeds, cranberries, scallions and parsley.
  • Combine vinegar, oil and citrus in a small mason jar and shake vigorously until emulsified.
  • Pour over, toss and enjoy!

Notes

O*If you don't have honey Balsamic vinegar on hand, simply use balsamic and 1 Tsp (or more) of honey in it's place. You can also use rice wine vinegar.
Feel free to add in your favorite nut, mandarin oranges, meat or whatever flavors you may enjoy!