Pumpkin Apple Walnut Harvest Rice

This hearty salad, made with Minute® Brown Rice, canned pumpkin and apple, is the perfect dish to welcome fall.

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Pumpkin Apple Walnut Harvest Rice

Cooking time PREP TIME 10 mins
Cooking time COOK TIME 10 mins
Servings SERVES 6
Ready in TOTAL TIME 20 mins
Cooking time
PREP TIME 10 mins
Cooking time
COOK TIME 10 mins
Ready in
TOTAL TIME 20 mins


  • 2 cups Minute® Brown Rice
  • 1/4 cup canned pumpkin, unseasoned
  • 2 tbsp maple syrup
  • 2 tbsp olive oil
  • 1 1/2 tbsp apple cider vinegar
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cinnamon
  • 1 red apple, cored and diced
  • 1/4 cup golden raisins
  • 1/4 cup chopped red onion
  • 2 tbsp chopped parsley
  • 1/4 cup pumpkin seeds, toasted
  • 1/4 cup walnuts, chopped and toasted


  • Salads aren’t just for summer! Enjoy a hearty blend of Minute® Brown Rice, pumpkin, apple, and more, in this tempting salad that’s perfect for fall.

    Step 1

  • Prepare rice according to package directions. Spread rice out in a large bowl and let cool for 10 minutes.

    Step 2

  • Meanwhile, in a small bowl, whisk together the pumpkin, maple syrup, oil, vinegar, salt, pepper and cinnamon.

    Step 3

  • Fold apple, raisins, onion, parsley and pumpkin dressing into the cooled rice.

    Step 4

  • Garnish salad with pumpkin seeds and walnuts before serving.

    Recipe Tip

    For a complete meal, add cooked, diced chicken, cubed firm tofu or chickpeas (garbanzo beans) to this salad.


How to Core and Dice Apples


Cut a tiny slice off of the top and base of the apple. Doing this allows you to position the apple upright on the cutting board with its base level and stable. 

Next, put the apple on the cutting board, standing up. Grasp the apple core with the serrated edge of a corer and push it straight through the apple flesh. Lift the apple and keep pushing the corer until you see the serrated edge sticking out of the other end of the apple.

The corer should be removed from the side it was pushed into. It will emerge with the apple core still inside the tube. Apply pressure to the core with your thumb to remove it from the tube.


First, decide how large you want your dice to be; that will obviously change the size of the cuts you make.

Second, decide if  you want them peeled or not.  For raw dishes, leaving the skins on isn’t a problem. If you’re cooking the diced apples, though, the skins may slide off, and not be too tasty.

Put the apple on your cutting board, stem up, and slice off a side, just off center, leaving the core intact.

You can then rotate the apple 135 degrees (not quite 180) and take another wedge off. Repeat one more time, and you’ll have three large sections, and you can discard the core.

Place one of the wedges flat on the cutting board, and cut slices the width of the dice you’d like.

Rotate each slice by 90 degrees so they are perpendicular to you, and then slice through them again; the same width of your first set of cuts. You’ve now got your dice.

To keep cut apples from turning brown, place them into a bowl, drizzle some lemon juice on them and toss to coat.

Once you have gotten the technique down, try our: Apple Cinnamon Rice Crisp.

Other Meal Inspiration

For more tasty recipes, and to have your cooking questions — such as, “How do you make Mexican rice?” answered — check out our website.

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