Fall Favorite Harvest Bowl
Fall Favorite Harvest Bowl
It’s the first day of fall and we are bringing you a yummy fall favorite bowl! This harvest bowl can be served warm, room temperature, or chilled according to preference - so versatile and perfect for leftovers.
Servings: 3-5 (dependent on nutrient needs)
Ingredients
1 cup (6.5 ounces) wild rice or wild rice blend
2 cups chicken broth
2 cups cooked, chopped chicken breast* (2 small or 1 large breast; leftover or rotisserie chicken is fine)
1 1/2 cups roasted chopped sweet potato
3-4 cups finely chopped kale (tough ribs removed-may substitute spinach)
1 apple, cored and chopped
2 ounces (1/2 cup) crumbled goat cheese (may substitute feta)
1/3 cup dried cranberries
1/3 cup chopped almonds
Balsamic vinaigrette
Instructions
In a medium-sized pot with a tight-fitting lid, bring the chicken broth to a boil. Add the rice, stir once, and then cover, reduce the heat, and simmer until tender, about 25-30 minutes. (Check a few minutes early to see if the broth has been absorbed.) Remove from the heat and then let sit for 10 minutes, covered, to continue steaming. Fluff with a fork and cool slightly or to room temperature.
In a very large bowl combine the rice, chicken, sweet potatoes, kale, apple, goat cheese, dried cranberries, and nuts. Drizzle with the vinaigrette (start with approximately 1/3 cup, adding more to taste), and then toss to evenly coat. Serve immediately or refrigerate and enjoy later, served cold or at room temperature