Overhead view of a California Wild Rice Grain Bowl.

California Wild Rice Grain Bowls

Looking for a hearty and healthy grain bowl? We have got you covered with our Wild Rice Grain Bowls! In this recipe, California-grown wild rice is paired with nut clusters, goat cheese, green apple, and pickled radishes to make for a delicious and nutritious meal.

These bowls comes to us from our friend Meagan of @nutrition_by_meagan in partnership with USA Rice and the California Wild Rice Advisory Board.

  • Serving Size
    1 bowl

Ingredients

  • ½ cup California wild rice, uncooked
  • 2 cups water
  • ½ cup raw almonds
  • ½ cup pepitas
  • ¼ cup cashews
  • 3 tbsp coconut flakes
  • ¼ cup maple syrup
  • 3 tbsp hemp seeds
  • 4 radishes, thinly sliced
  • 2 tbsp water
  • ¼ cup white wine vinegar
  • ½ tsp honey
  • ¼ tsp sea salt
  • ¼ cup microgreens
  • 1oz goat cheese
  • ½ green apple, diced
  • ¼ cup nut & seed clusters

Dressing

  • 1 tbsp balsamic vinegar
  • 2 tbsp olive oil 
  • 1 tsp honey
  • ½ tsp Dijon 
  • ¼ tsp minced garlic
  • pinch of sea salt and black pepper

Directions

  • Preheat oven to 300F.
  • Add ½ cup uncooked California-grown wild rice and 2 cups of water to a saucepan over high heat and bring to a boil.
  • Then lower heat and cover to cook on simmer for another 45 mins.
  • While rice cooks, mix together ½ cup raw almonds, pepitas, ¼ cup cashews, 3 tbsp coconut flakes, ¼ cup maple syrup and 3 tbsp hemp seeds in a large mixing bowl. 
  • Add nut and seed mixture to a casserole dish or baking sheet in a thin layer and place into the oven. 
  • Bake nuts and seeds for 30 mins until golden brown and crispy (similar to granola), set aside and let cool for 20 mins. 
  • Once rice is cooked, strain liquid from rice and set aside to cool for 20 mins. 
  • Add 4 thinly sliced radishes to a mason jar or bowl along with 2 tbsp water, ¼ cup white wine vinegar, ½ tsp honey, and ¼ tsp sea salt.
  • Set aside radishes for 15 mins to pickle. 
  • Start to plate your grain bowl by adding 1 cup wild rice to a shallow bowl. 
  • Next add ¼ cup microgreens to the top of wild rice, along with 1 oz goat cheese and ½ diced green apple.
  • Top with ¼ cup nut and seed clusters (place the rest in an airtight container and use in salads, grain bowls, and yogurt throughout the week).
  • Make the dressing by whisking together 1 tbsp balsamic vinegar, 2 tbsp olive oil, 1 tsp honey, ½ tsp dijon, ¼ tsp minced garlic, and a pinch of sea salt and black pepper.
  • Drizzle dressing over grain bowl, top with slices of pickled radishes, and enjoy!