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Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette
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Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette are a vibrant celebration of autumn’s flavors, combining hearty wild rice with roasted butternut squash, brussels sprouts, and crisp apples. This colorful dish is topped with a sweet and tangy fig balsamic vinaigrette that adds depth and complexity to every bite. Perfect for family dinners or festive gatherings, these bowls offer a delightful mix of textures and tastes while being nutritious and satisfying.

Ingredients

Scale
  • 1 cup Wild Blend Rice
  • 1–3/4 cups gluten free chicken broth
  • 3 cups 1” butternut squash cubes
  • 3 Tablespoons extra virgin olive oil (divided)
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon chili powder
  • 1/8 teaspoon cinnamon
  • salt and pepper
  • 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
  • 1/2 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 small clove garlic (pressed or very finely minced)
  • 2 Tablespoons fig jam

Instructions

  1. In a saucepan, bring 1 cup of wild blend rice and 1¾ cups gluten-free chicken broth to a simmer. Cover and cook on low for 40-50 minutes until tender. Fluff with a fork.
  2. Preheat the oven to 400°F (200°C). Toss butternut squash cubes with olive oil, garlic powder, chili powder, cinnamon, salt, and pepper on a lined half sheet pan. Roast for 15-20 minutes until tender.
  3. On another sheet pan, toss shredded brussels sprouts with remaining olive oil, salt, and pepper. Roast for 8-10 minutes until golden brown.
  4. In a mixing bowl, combine cooked rice, roasted vegetables, chopped apples, cheese cubes, nuts or seeds, and dried cranberries. Drizzle with fig balsamic vinaigrette before serving.

Nutrition

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