This recipe captures the taste of autumn in one loaded bowl, packed with chewy wild rice, juicy, ginger-infused, shredded chicken, crispy Brussels sprouts, and roasted winter squash.
125g wild rice, rinsed
Salt and freshly ground black pepper
2 small delicata squash
455g Brussels sprouts, halved
2 tbsp avocado or extra-virgin olive oil
455g boneless, skinless chicken breast
5cm piece ginger, thinly sliced
Spicy maple tahini sauce (see right)
Toasted pumpkin seeds
Combine the rice, water and a pinch of salt in a medium saucepan. Bring to the boil, then lower to a steady simmer, cover and cook until the rice is tender (about 45 to 50 mins). Drain the excess liquid. Meanwhile, prepare the roasted vegetables and chicken. Cut the squash in half lengthwise. Scoop out the seeds. Slice crosswise into 1.3cm-thick crescents. Toss the squash and Brussels sprouts with the oil and arrange in a single layer on a baking sheet. Roast until tender, stirring the Brussels sprouts and flipping the squash halfway through.
Meanwhile, add the chicken and ginger to a large saucepan in a single layer, and cover with cool water by 5cm. Bring to a boil, then reduce the heat to low, and simmer until the chicken is cooked through (10 to 12 mins). Transfer the chicken to a cutting board or large plate and shred the meat with two forks.
To serve, divide the rice among bowls. Top with shredded chicken, squash, Brussels sprouts and rocket. Drizzle with the tahini sauce and garnish with pumpkin seeds and pomegranate seeds. Spicy maple tahini sauce Place 80g tahini, 80ml water, 30ml white wine vinegar, 1 clove minced garlic, 1 tbsp maple syrup, 1A tsp cayenne pepper, V2 tsp salt, 1A tsp black pepper in the bowl of a food processor, process until well combined, 1 to 2 minutes. Thin with additional water, if needed. Store in an airtight container in the fridge for up to five days.