Autumn harvest rice
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
Autumn harvest rice
This hearty salad is packed with loads of wholesome ingredients and can be adapted to whatever you have kicking about in the fridge. Try stirring in 100g of crumbled cheese to add extra richness (and yumminess!)
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
447Kcal
Fat
23gr
Saturates
3gr
Carbs
46gr
Sugars
12gr
Fibre
9gr
Protein
9gr
Salt
0.2gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 tbsp oil (any kind)
- 1 medium red onion, chopped
- 1 tsp dried sage or thyme
- 2 garlic cloves, sliced or chopped
- ½ x 300g pack diced butternut squash and sweet potato
- 100g shredded kale
- 1 x 250g pack pre-cooked rice (we used wholegrain and wild rice mix)
- 1 small apple, cored and diced
- 40g pecans or almonds, toasted and chopped
Step by step
- Heat 1⁄2 tablespoon of oil in a large deep sauté pan or wok, add the onion and cook over a medium heat for about 5 minutes until starting to colour.
- Add the rest of the oil, the sage, garlic, the diced squash and sweet potato, a little seasoning and 100ml of boiling water. Stir well then cover the pan and cook over a medium heat for 8-10 minutes until tender, stirring once or twice. Add the kale and another 4 tablespoons of water, re-cover and cook for 2 minutes or until starting to wilt.
- Add the rice and diced apple and heat through for 2-3 minutes or until piping hot. Scatter on the toasted nuts and serve.
