Autumn Rice Bowl

Name: Autumn Rice Bowl
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: Rice for salad 1.67 cups; Brussels sprouts 12.3 oz; Pumpkin 1 cup; Radicchio 2 cups; Pomegranate 1; Red onions 1; Water 4 tbsp; White wine vinegar 1.3 tbsp; Sugar 5 tsp; Extra virgin olive oil to taste; Fine salt to taste

Gluten Free
Lactose Free
Vegetarian
Vegan

Difficulty: Easy
Prep time: 30 min
Cook time: 15 min
Serving: 4
Cost: Low

PRESENTATION

Autumn’s here, and it’s the best time to dive into the hearty goodness of a fall rice bowl. It’s all about those rich seasonal flavors, you know? This isn’t your typical fresh poke bowl. It’s more about warm comfort with every bite. Picture this: tender roasted pumpkin and Brussels sprouts mingling with bright radicchio and pomegranate seeds. And look, it’s like a harvest rice bowl meets your favorite cozy meal—no question.

The homemade sweet and sour onion topping? Seriously good. It adds a sweet and tangy kick that makes it pop. This dish really celebrates the freshest, seasonal ingredients. They’re tossed over rice—wild rice brings that nutty flavor—and it ends up being both healthy and satisfying. Pretty simple.

A fall rice bowl like this is super practical for busy days or when you need a lunch that travels well. And, you can totally personalize it—add some roasted butternut squash for a twist. If radicchio isn’t your thing, swap in your favorite greens. That’s what’s awesome about a seasonal rice bowl: there’s always room for change. I mean, whatever’s in season or what you’ve got on hand works.

The mix of crispy veggies, moist grains, and golden caramelized pumpkin keeps every bite exciting. Plus, this dish feels really balanced. The pomegranate adds a burst of tart flavor—so, so good—while the onions tie everything together.

Whether you call it a wild rice bowl, a healthy grain bowl, or just your go-to autumn meal, this dish is all about enjoying good food that fits effortlessly into everyday life. It’s simple, satisfying and you can switch it up every time you make it. So, gather your favorite fall ingredients and whip up a bowl that shows the season’s bounty in every delicious bite. Really, you can’t go wrong.

INGREDIENTS

Rice 1.67 cups (320 g) - for salad

Brussels sprouts 12.3 oz (350 g)

Pumpkin 1 cup (250 g)

Radicchio 2 cups (100 g)

Pomegranate 1

for the onions: Red onions 1; Water 4 tbsp (60 g); White wine vinegar 1.3 tbsp (20 g); Sugar 5 tsp (20 g); Extra virgin olive oil to taste; Fine salt to taste

Preparation

How to prepare Autumn Rice Bowl

To prepare the autumn rice bowl, start with the onion topping. Peel the onion 1 and slice it into julienne strips 2. Transfer to a small pot with a drizzle of oil 3.

Stir 4 and cook over high heat until wilted. Add the sugar 5 and vinegar 6.

Mix, let it evaporate 7 and also add the water 8. Cook for a few more minutes until they are soft. Blend with an immersion blender 9.

Once a smooth cream is obtained 10, let it cool, then transfer it to a squeeze bottle and place it in the fridge. Cook the rice in plenty of salted boiling water for about 10-15 minutes, or according to the cooking times indicated on the package 11. Meanwhile, wash the Brussels sprouts well and cut them in half 12.

Pour the Brussels sprouts into a pan with a drizzle of oil 13 and sauté over high heat; it will take about 10 minutes. When they are well browned 14, turn off the heat and set aside. As soon as the rice is cooked, drain it, transfer it to a bowl, and season it with a dash of oil 15.

Divide the pomegranate in half and deseed it 16, collecting the seeds in a bowl 17. Now take the pumpkin and slice it into half-inch slices, without removing the skin 18.

In a pan, drizzle some oil, add the pumpkin 19, and sauté for 4-5 minutes 20. Then turn it over and finish cooking on the other side for the same time 21.

Cut the radicchio into julienne strips 22, wash and dry it. Now it's time to assemble your bowl: place the rice in the bowl and pour a generous amount of onion topping over it 23. Then position the pumpkin and Brussels sprouts in different spots 34.