Fall Harvest Bowl with Wild Rice

FULL OF HARVEST BOWL

Fall is my favorite time of the year. It is a time to enjoy the many fruits of labor from previous months in addition to observing the visible changes in nature. It is a time of moving inward as the weather shifts to colder temperatures and for taking time to rest.  So, in preparation for keeping my body strong and resilient I take extra care in paying special attention to the foods I consume, shift the ways I go about staying physically active, take time to relax mentally and physically, and tap into the inspiration of the newness of the season and what it conjures.  These are all little practices in mindfulness. I have concocted a diverse bowl to represent the beauty of this transition.

Because this recipe requires some prep time, I suggest making enough to last throughout the week. You can use what you have cooked by mixing and matching the veggies with eggs for breakfast or on their own, add them to salads or soups for lunch, or enjoy multiple bowls throughout the week! The options are endless.

Recipe

The Goods:

     For the squash

  • 1 (or 2) large butternut squash deseeded, peeled and cubed
  • 1 heaping teaspoon smoked or plain paprika
  • 1/2 teaspoon black pepper
  • 2 Tablespoons grapeseed oil
  • sea salt, dash

     For the Brussels sprouts

  • 2 cups Brussels sprouts, halved
  • 2 1/2  Tablespoons Tamari soy sauce

     For the Wild Rice

  • 3 cups boiling water
  • 1 cup wild rice
  •  1/4 teaspoon sea salt

     For the Collard Greens

  • 2 cups shredded collards
  • 2 garlic cloves, minced
  • 1 Tablespoon of fresh squeezed lemon juice
  • 1 Tablespoon grape seed oil

Bowl Assembly

  • 1 portion roasted butternut squash
  • 1 portion Brussels sprouts
  • 1 portion of wild rice
  • 1 portion collard greens, sautéed
  • 1 portion red or white onions, sautéed
  • top with pepitas (aka pumpkin seeds)

The Magic:

STEP 1: FOR THE SQUASH using a vegetable peeler peel the skin from squash. Preheat oven to 400°F and line a large baking sheet with parchment paper. In a mixing bowl combine the cubed squash with the oil, paprika, salt and pepper. Mix well then spread the acorn squash into an even layer on the prepared baking sheet. Roast in the oven for 30-35 minutes until the edges are begin to brown. Set aside.

STEP 2: FOR THE WILD RICE rinse wild rice before cooking. Once rinsed, bring 3 cups of water to a boil, mix in 1 cup of wild rice reduce heat and simmer 40-45 minutes covered. You will know it the rice is finished cooking when the rice kernels open. Uncover and fluff with fork.

STEP 3: FOR THE COLLARD GREENS remove the stem from the center of collard leaves. Once stems have been removed, stack leaves atop one another and roll like a cigar. With a chef's knife, make small cuts vertically into the stacked cigar-shaped collards to create long ribbons. Next, mince 2 cloves of garlic. Place minced garlic and grapeseed oil in a sauté pan set to medium heat. After 3-5 minutes, add the ribbon-like collards, salt, and lemon juice and sauté another 3-5 minutes. Set aside.

STEP 4: FOR THE BRUSSELS SPROUTS rinse Brussels sprouts. Using a chef's knife remove the thick bottom stalk, then cut each in half. Place halved Brussels sprouts in a steamer for 5-10 minutes or until tender. Set aside in serving bowl and add Tamari soy sauce. Set aside.

STEP 5: FOR THE ONION cut in half from the root. Place the flesh side of onion on cutting board. Using the tip of the chef's knife begin cutting from the root closest to the cutting board and make your way across the half of the onion making separate cuts beginning at the root each time. When finished cut the root portion off and you will have long onion slivers. Repeat the same process with the 2nd half. Saute onion in grapeseed oil until it begins to turn translucent. See instructions above with "the goods" for bowl assembly with the rest of the ingredients. Enjoy!

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