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Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette
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If you’re in search of a comforting dish that captures the essence of autumn, look no further than these Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette. This vibrant and nutritious meal features a delightful blend of roasted butternut squash, crispy Brussels sprouts, and sweet apples, all harmoniously combined over hearty wild rice. With just 10 minutes of prep time, you can whip up a wholesome dinner that’s perfect for busy weeknights or entertaining guests. Plus, the Fig Balsamic Vinaigrette adds a touch of sweetness that elevates every bite. Enjoy this versatile recipe as a meal prep staple or a cozy family dinner!

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 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
  • 1/2 cup extra virgin olive oil (for vinaigrette)
  • 1/4 cup balsamic vinegar
  • 1 small clove garlic (pressed or very finely minced)
  • 2 Tablespoons fig jam
  • Salt and pepper to taste (for vinaigrette)

Instructions

  1. Cook the Wild Blend Rice in gluten-free chicken broth according to package instructions until tender (about 40-50 minutes). Fluff with a fork and set aside.
  2. Preheat oven to 400°F. 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 large bowl, combine cooked rice with roasted squash, Brussels sprouts, chopped apples, cheese cubes (if using), almonds or pepitas, dried cranberries, and drizzle with Fig Balsamic Vinaigrette. Toss gently and serve.

Nutrition

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