Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette Recipe

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If you’re craving a meal that’s as vibrant and wholesome as it is delicious, you’re in the right place with these Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette. This dish brings together hearty wild blend rice, sweet roasted butternut squash, crisp Brussels sprouts, juicy apples, crunchy nuts, and tangy dried cranberries—all elegantly tossed in a luscious fig and balsamic vinaigrette that beautifully complements every bite. It’s a symphony of textures and flavors that feels both comforting and refreshingly fresh, perfect for a nourishing weeknight dinner or a special get-together.

Ingredients You’ll Need

Every ingredient in this recipe plays a starring role, making the Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette a balanced delight of flavors and textures. From the earthy wild rice to the sweet and tangy vinaigrette, every element is simple yet essential to create the magic of this dish.

• 1 cup Wild Blend Rice: Lundberg Wild Blend Rice is recommended for its nutty flavor and chewy texture that forms the perfect base.
• 1-3/4 cups gluten free chicken broth: Adds rich flavor to the rice as it cooks, infusing warmth and depth without overpowering.
• 3 cups 1” butternut squash cubes: Roasted for their natural sweetness and tender bite that contrasts beautifully with firmer ingredients.
• 3 tablespoons extra virgin olive oil: Divided use enhances roasting and adds a silky richness throughout the bowl.
• 1/8 teaspoon garlic powder: A subtle hint of savory depth tucked into the roasted squash seasoning.
• 1/8 teaspoon chili powder: Introduces a gentle warmth that enlivens the squash without being spicy.
• 1/8 teaspoon cinnamon: Adds a cozy, autumnal nuance that pairs wonderfully with the sweet squash.
• Salt and pepper: Perfectly balances and brightens all the flavors.
• 9 oz thinly shredded Brussels sprouts: Roasted to crisp-tender perfection, offering a slightly nutty flavor and vibrant green color.
• 1 large or 2 small apples, chopped: Fresh and juicy, they provide a crisp bite and subtle sweetness.
• 3 oz white cheddar cheese, cubed: Adds a creamy, sharp contrast to the sweet and savory components.
• 1/3 cup sliced almonds or pepitas: Toasted nuts bring crunch and a toasty, nutty flavor that’s just irresistible.
• 1/3 cup dried cranberries: Bursts of tart sweetness that brighten every forkful.
• For the Fig Balsamic Vinaigrette:
• 1/2 cup extra virgin olive oil: The silky base that carries all the sweet and tangy notes.
• 1/4 cup balsamic vinegar: Adds a tangy acidity that balances the sweetness of the fig jam.
• 1 small clove garlic, pressed or finely minced: Delivers a mild savory kick to the dressing.
• 2 tablespoons fig jam: The star ingredient of this vinaigrette, giving it delightful natural sweetness and a fruity depth.
• Salt and pepper: To taste, ensuring the dressing sings just right.

How to Make Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

Step 1: Cook the Wild Blend Rice

Start by combining the wild rice and gluten free chicken broth in a small saucepan. Bring this mixture to a gentle simmer, then cover with a lid and reduce the heat to low. Let the rice cook slowly for 40 to 50 minutes or until tender and the liquid is absorbed. Fluff the rice with a fork and set it aside to cool; this tender wild blend rice will be a flavorful and chewy foundation for your harvest bowl.

Step 2: Roast the Butternut Squash

While the rice is cooking, preheat your oven to 400 degrees. Toss the butternut squash cubes with 1-1/2 tablespoons of extra virgin olive oil, garlic powder, chili powder, cinnamon, salt, and pepper right on a parchment-lined baking sheet. Use your fingertips to coat the cubes evenly. Roast for 15 to 20 minutes, turning halfway through, until the squash is tender and caramelized just right. The warming spices and roasting bring out a sweet-savory depth that’s absolutely irresistible.

Step 3: Roast the Brussels Sprouts

On a separate baking sheet lined with parchment, toss the shredded Brussels sprouts with the remaining olive oil, salt, and pepper. Place them in the oven about halfway through the squash roasting time, letting them roast for 8 to 10 minutes alongside the squash. The result will be golden brown, slightly crisp-tender Brussels sprouts that add a fresh, slightly bitter contrast to the richness of the squash and rice.

Step 4: Prepare the Fig Balsamic Vinaigrette

While the vegetables roast, whisk together the fig balsamic vinaigrette ingredients: olive oil, balsamic vinegar, garlic, and fig jam. If your fig jam is thick, warming it in the microwave for 15 to 20 seconds helps it blend smoothly. Shake or whisk until fully combined, then season with salt and pepper to taste. This vinaigrette will unite all the ingredients with its sweet, tangy, and slightly savory charm.

Step 5: Assemble the Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

Once everything has cooled slightly, combine the cooked wild rice, roasted butternut squash, roasted Brussels sprouts, chopped apples, cubed white cheddar, sliced almonds or pepitas, and dried cranberries in a large mixing bowl. Drizzle the fig balsamic vinaigrette over all and toss gently to coat evenly. Each bite brings a gorgeous balance of sweet, savory, tangy, and crunchy, making every forkful exciting and satisfying.

How to Serve Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

Garnishes

To take your Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette to the next level, consider sprinkling some fresh herbs like chopped parsley or thyme on top for a burst of color and herbal brightness. A few extra toasted nuts or a sprinkle of freshly cracked black pepper can add a lively finishing touch that makes the dish glow on the plate.

Side Dishes

This harvest bowl is hearty enough to be a main on its own, but pairing it with a simple green salad or a crusty gluten-free bread can round out the meal perfectly. Something crisp and light contrasts the rich, earthy flavors beautifully without competing.

Creative Ways to Present

Serve this dish in individual bowls for a rustic, cozy feel, or present it family-style on a large platter for sharing. For a festive touch, try hollowed-out acorn squash halves as edible serving bowls, amplifying the autumn harvest vibe and adding drama to your table.

Make Ahead and Storage

Storing Leftovers

You can store any leftover Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette in an airtight container in the refrigerator for up to 3 days. Keep the vinaigrette separate if possible to prevent the ingredients from becoming soggy, then toss everything together just before serving to enjoy that fresh, vibrant taste.

Freezing

This bowl is best enjoyed fresh because the textures—from roasted vegetables to apples—change when frozen. However, you can freeze the cooked wild rice on its own for up to 3 months. Simply thaw and reheat the rice, then toss with freshly roasted vegetables and vinaigrette when ready to eat.

Reheating

To reheat leftovers, warm the rice and roasted veggies gently in the microwave or on the stovetop with a splash of water or broth to keep them moist. Then add fresh apples, cheese, nuts, cranberries, and the vinaigrette afterward for the best texture and flavor. Reheating this way preserves the delicious contrast of warm and cool, soft and crunchy.

FAQs

Can I use plain brown rice instead of wild blend rice?

Absolutely! While wild blend rice offers a unique nutty flavor and chewy texture, plain brown rice can be a great substitute if that’s what you have on hand. Just adjust the cooking time and liquid according to the package instructions.

Is the fig balsamic vinaigrette suitable for vegans?

Yes, the vinaigrette is naturally vegan as it contains no animal products. Just ensure the fig jam and other ingredients you use are free from honey or other non-vegan additives.

Can I make the vinaigrette in advance?

Yes, the Fig Balsamic Vinaigrette is fantastic when made up to 5 days ahead and stored in the fridge. The flavors actually deepen over time, making your harvest bowls even more delicious!

What’s the best nut to use for this recipe?

Sliced almonds or pepitas work wonderfully here, adding crunch and nuttiness. You can toast them lightly for extra flavor or swap in walnuts or pecans if you prefer a warmer, earthier flavor profile.

Can I prepare this dish gluten-free?

Definitely! The recipe is naturally gluten-free as long as you use gluten-free chicken broth and ensure your fig jam and other ingredients do not contain gluten-containing additives. It’s a safe and hearty meal option for gluten-sensitive eaters.

Final Thoughts

Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette are an absolute joy to make and even more fun to eat. The blend of textures, the harmony of sweet and savory, and the vibrant colors make this recipe a standout favorite for any season. I can’t encourage you enough to try this delightful bowl—it’s not just a meal, it’s a celebration of fall flavors and wholesome goodness that your whole family will love.

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