Feel Good

Autumn harvest rice

This autumnal salad is a great transitional recipe for those warmer September days when you're not sure what to eat...

Written by Beth Williams
Published 02.09.2023

Serves: 2



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



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.


Recipe credit: Sainsbury’s Magazine

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