Fall Harvest Grain Bowl

Rinse the brown rice

Add the rice to a pot with 1½ to 1⅔ cups water and the crumbled stock cube, stir to help it dissolve, then bring to a boil

Reduce to low, cover, and simmer, checking around the 30-minute mark; if it looks dry but the rice still has bite, add a splash more water

Remove from heat, keep covered for 5 minutes, then fluff

Rinse the quinoa well

Add the quinoa to a pot with 1⅓ cups water and a pinch of salt, bring to a boil, reduce to low, cover, and simmer until the liquid is absorbed and the germ ring is visible

Remove from heat, keep covered for 5 minutes, then fluff

Preheat oven to 200°C (400°F)

Toss the pumpkin with olive oil, salt, smoked paprika, and cinnamon

Spread the pumpkin on a lined baking tray in a single layer

Roast, flipping halfway, until caramelized at the edges and tender in the center

Heat the butter in a large skillet over medium-high heat

Add the mushrooms and let them cook undisturbed to brown

Stir and continue cooking until browned all over, adding the thyme, salt, and pepper at the last minute

Tear the kale into bite-sized pieces and discard tough stems

Massage the kale with lemon juice until softened and slightly darkened

Season the kale with salt (or for a warm version, sauté briefly in the mushroom pan instead)

Shave the red cabbage thinly

Slice the apple and toss immediately in lemon juice to prevent browning

Whisk together the olive oil, maple syrup, dijon, apple cider vinegar, lemon juice, and garlic, then season with salt and pepper

Divide the rice and quinoa between bowls

Arrange the pumpkin, mushrooms, kale, cabbage, and apple on top

Sprinkle with pepitas and feta

Drizzle with dressing just before serving, and top with chives if using