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Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette Recipe

Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette Recipe
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★★★★★

4.8 from 14 reviews

A vibrant and wholesome Wild Rice Harvest Bowl featuring roasted butternut squash, crispy Brussels sprouts, sweet apples, white cheddar cheese, almonds, and dried cranberries, all tossed in a rich Fig Balsamic Vinaigrette. This gluten-free, hearty bowl offers a perfect balance of savory, sweet, and tangy flavors, ideal for a nourishing lunch or dinner.

Ingredients

Scale

Main Ingredients

  • 1 cup Wild Blend Rice (Lundberg Wild Blend Rice recommended)
  • 1–3/4 cups gluten free chicken broth
  • 3 cups butternut squash cubes (approximately 1 small squash, cut into 1-inch pieces)
  • 3 tablespoons extra virgin olive oil, divided
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon chili powder
  • 1/8 teaspoon cinnamon
  • Salt and pepper to taste
  • 9 oz thinly shredded Brussels sprouts
  • 1 large or 2 small apples, chopped
  • 3 oz white cheddar cheese, cut into cubes
  • 1/3 cup sliced almonds or pepitas
  • 1/3 cup dried cranberries

Fig Balsamic Vinaigrette

  • 1/2 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 small clove garlic, pressed or finely minced
  • 2 tablespoons fig jam
  • Salt and pepper to taste

Instructions

  1. Cook the Wild Rice: In a small saucepan, combine 1 cup of Wild Blend Rice with 1-3/4 cups gluten free chicken broth. Bring to a simmer over medium heat, then cover with a lid, reduce heat to low, and simmer gently for 40-50 minutes until the rice is tender and liquid is absorbed. Fluff with a fork and set aside to cool slightly.
  2. Prepare and Roast Butternut Squash: Preheat the oven to 400°F (200°C). Line a half sheet pan with parchment paper or nonstick sprayed foil. Toss 3 cups of butternut squash cubes with 1-1/2 tablespoons of extra virgin olive oil, garlic powder, chili powder, cinnamon, salt, and pepper using your fingertips to coat evenly. Spread in a single layer and roast for 15-20 minutes, stirring halfway through, until tender. Remove and set aside to cool slightly.
  3. Roast Brussels Sprouts: Prepare another half sheet pan with parchment or nonstick foil. Toss 9 oz shredded Brussels sprouts with the remaining 1-1/2 tablespoons extra virgin olive oil, salt, and pepper. Place in the oven alongside the squash for 8-10 minutes, stirring once, until tender and golden brown. Remove and cool slightly.
  4. Assemble the Harvest Bowl: In a large mixing bowl, combine the cooked wild rice, roasted butternut squash, roasted Brussels sprouts, chopped apples, cubed white cheddar cheese, sliced almonds or pepitas, and dried cranberries. Drizzle the prepared Fig Balsamic Vinaigrette over the mixture and toss gently to coat everything evenly.
  5. Make the Fig Balsamic Vinaigrette: In a bowl or jar with a tight-fitting lid, combine 1/2 cup extra virgin olive oil, 1/4 cup balsamic vinegar, minced garlic, and 2 tablespoons fig jam. Whisk or shake well to combine. If the fig jam is too thick, microwave the dressing for 15-20 seconds to help melt it. Taste and adjust seasoning with salt, pepper, or additional fig jam as desired. Dressing can be made up to 5 days ahead and stored refrigerated.
  6. Serve: Serve the harvest bowls immediately or chill for later. Enjoy as a wholesome lunch or dinner packed with seasonal flavors and textures.

Notes

  • Estimated nutritional information includes the entire dressing recipe.
  • Check rice package directions to verify cooking water ratios and times, as this may vary.
  • Vinaigrette can be made in advance and stored refrigerated for up to 5 days.
  • Substitute kale or spinach for Brussels sprouts if preferred.
  • For a vegan version, omit cheese or replace with a plant-based alternative.

Nutrition

Keywords: wild rice bowl, roasted butternut squash, Brussels sprouts, fig balsamic vinaigrette, fall recipe, healthy bowl, gluten free, autumn harvest

Find it online: https://ellaeatsdaily.com/wild-rice-harvest-bowls-with-fig-balsamic-vinaigrette-recipe/