Classic Shrimp & Wild Rice Harvest Bowls
A flavorful and healthy harvest bowl featuring tender shrimp, wild rice, roasted butternut squash, and fresh kale, all tossed in a sweet and savory maple-ginger glaze.
Equipment
- medium saucepan
Ingredients
Main Ingredients
- 1 cup wild rice uncooked
- 2 cups low-sodium chicken or vegetable broth
- 1 lb large shrimp peeled and deveined, tails on
- 1 small butternut squash about 1½ cups cubed
- 2 medium carrots peeled and cut into matchsticks
- 2 cups kale stems removed, torn into bite-size pieces
- 2 tbsp olive oil divided
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- Salt and freshly ground black pepper to taste
For the maple-ginger glaze
- 3 tbsp pure maple syrup
- 2 tbsp apple cider vinegar
- 1 tsp freshly grated ginger
- 1 tbsp low-sodium soy sauce
- ¼ tsp red-pepper flakes optional
Instructions
Cooking the Wild Rice
- Rinse the wild rice under cold water until it runs clear.
- Combine rice and broth in a medium saucepan, bring to a boil, then reduce to a low simmer, cover, and cook for 45-50 minutes until tender. Remove from heat.
Notes
For extra flavor, toast the wild rice in a dry pan for a few minutes before adding the broth. You can also customize your harvest bowl with other roasted vegetables like Brussels sprouts or sweet potatoes.