A serving of Autumn Rice on a cafeteria tray.

Warm Autumn Rice

This Autumn Rice is a warm and cozy dish perfect for fall. It features kale and butternut squash for an inexpensive yet flavorful side dish.

This recipe stars U.S.-grown brown rice and comes to us from Chef Diane Grodek of USA Rice’s K-12 Chef Advisory Board.

  • Servings
    25
  • Serving Size
    ½ cup

Ingredients

Rice

  • 1 lb, 9 oz brown rice
  • 1 lb, 5 oz butternut squash, raw,
  • chopped, medium dice
  • 6 oz kale, chopped
  • ½ oz dried cranberries, dried

Dressing 

  • 2 tbsp mustard
  • 6 tbsp honey
  • 6 tbsp rice wine vinegar
  • ⅔ cup vegetable oil

Directions

Rice

  • Cook the rice in the steamer.
  • Chop (or defrost) the butternut squash in a medium dice. Weigh amount needed, then toss with oil and roast at 375º for 12 minutes or until the squash is tender.
  • While the rice cooks, remove the kale stems and chop it in large bitesize segments.
  • Weigh the chopped, de-stemmed portion of kale. Weigh the dried cranberries.
  • When the rice is fully cooked, and still warm, mix in the kale. The kale will wilt in the heat of the rice.
  • Add the cranberries, and then gently mix in the cooked squash.
  • Add the Honey Mustard Dressing to the rice mixture, combine well.
  • Serve 2 #8 scoops with 2 M/MA for a complete entrée or serve alone as a grain component.

Dressing 

  • In a bowl or blender add the mustard, honey, and vinegar and mix or blend well.
  • Slowly add the oil to the rest of the ingredients.
  • Refrigerate until needed.

Recipe Notes

1 #8 scoop for 1 wgr count; 2 #8 scoops for 2 wgr count