Autumn Rice Salad

Name: Autumn Rice Salad
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: Rice 1.6 cups; Delica pumpkin 1.67 cups; Purple cabbage 2 ¼ cups; Precooked Borlotti beans 1 ¼ cup; Quartirolo Lombardo cheese 7 oz; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste; Marjoram to taste; Thyme to taste; Sage to taste

it de fr es br

Gluten Free
Vegetarian

Difficulty: Easy
Prep time: 30 min
Cook time: 10 min
Serving: 4
Cost: Low

PRESENTATION

Autumn rice salad is this thing that totally switches up Italian fall lunches. Really, it does. In northern Italy—especially Lombardy—they mix in all these seasonal goodies like tender roasted squash cubes, crunchy red cabbage, and creamy quartirolo cheese. And it turns into this bold autumn rice salad that's cozy yet light. So so good.

Borlotti beans? They add a hearty touch, for sure. Plus, the rice just soaks up all those sweet and earthy vibes. And look, this isn’t just any rice salad—it’s a true fall rice salad that honestly gets way way better the longer it sits. Perfect for work or a chill family dinner. And here's the thing, since it’s served at room temperature, no rush—everything’s simple and relaxed. The rich colors and flavors really show off what’s great about Italian autumn, and folks love how easy it is to toss in whatever veggies or beans you've got.

Now, a cool thing about this wild rice salad is you can totally switch it up. Seriously, you can. Some people throw in crispy apple chunks or swap in walnuts or pumpkin seeds for extra crunch. And in some parts of Italy, they might use other local cheeses if quartirolo isn’t around. Pretty much, a drizzle of light olive oil or maple vinaigrette ties all those tangy and savory flavors together.

This kind of seasonal rice salad is just perfect for lunchboxes because it stays fresh and moist for hours. You don’t even have to heat it up. Works great as a side at weekend dinners, but it’s hearty enough to be a main dish for anyone who loves meatless meals. Making a harvest rice salad with whatever’s hanging out in your fridge is a fun way to use up leftovers, too. And listen, with all those bright veggies and creamy cheese bits, you get a plate that feels colorful, easy, and just right for cool autumn days. Plus, the versatility lets you enjoy a little taste of Italy’s fall no matter where you are. Really, it does.

How to prepare Autumn Rice Salad

To prepare the autumn rice salad, first, put a pot full of salted water on the stove, which will be used to cook the rice. While it comes to a boil, take the pumpkin, remove the seeds inside 1, and peel it 2. First, cut it into slices and then into cubes of about 0.4 inches 3.

In a pan, pour a drizzle of oil, add the pumpkin 4, and add 3-4 sage leaves 5. Season with salt and sauté over medium-high heat for about 10 minutes 6 until it is soft and well-browned.

At this point, cook the rice according to the times indicated on the package 7. Wash the red cabbage well and cut it into thin strips first one way and then the other 8 to get small squares. Drain the rice al dente and transfer it to a bowl; season with oil 9.

Mix and let it cool slightly 10. Then add the pumpkin cubes 11 and the cabbage 12.

Mix again 13. Rinse the Borlotti beans, drain them, and pour them into the bowl 14. Also, add the Quartirolo cheese, crumbling it roughly with your hands 15, and pepper to taste.