Hearty Rice Bowl with Maple Mustard Dressing
Hello dear readers!
How is December going for you? This morning was very cold, only 11F here. Our second story windows were very frosty and beautiful. The sunrise was cotton candy colored and just stunning! A few of my friends did a sunrise hike and they picked the perfect morning for it! I was wishing I had joined them!
It was also nice to be cozy in the house. December is a month of cozy, isn’t it? With the sun setting so early, the colder temps, the sweaters, etc., it’s really one of my favorite times of year to just allow myself the extra moments to curl up! Some evenings I’m really inspired to cook and try new recipes. Other evenings I find myself wondering if I can come up with something delicious with the leftovers in the fridge. Or if I can make something really yummy with what’s on hand so I don’t have to run out to the store. This recipe is great because sometimes you’ve cooked extra rice or extra root veggies, like squash, or sometimes you want to put things on a sheet pan in the oven and make something simple. This hearty rice bowl is just that. You can roast your squash and chicken at the same time, or heat up leftovers! And you can cook the amount of rice you need, or use up rice from the day before. You could also substitute and use quinoa or kasha instead of rice or change up the protein or use a sweet potato instead of squash.