Easy Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette
Ah, the evenings growing cooler, leaves turning vibrant shades of red and gold, and the lingering aroma of comfort foods wafting through the house—can we just take a moment to appreciate autumn? It’s that time of year when cozy nights become a ritual, and I have the perfect recipe to bring in the warmth and comfort: Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette. Not only does this dish taste incredible, but it’s also packed with nutrients and perfect for those easy weeknight dinners when you just want something hearty without spending hours in the kitchen.
Let me take you back a few years, when my best friend hosted a fall gathering. She crafted this incredible spread, and the centerpiece was this wild rice bowl. I remember hovering around the table, tasting each element and feeling that instant warmth spread through me—like a warm hug in a bowl. It was a moment of culinary enlightenment. Here was this beautiful, vibrant dish packed with flavor and color that made me realize healthy comfort food could absolutely be fun and exciting.
I remember the time I tried to recreate it for my own family. Oops. Let’s just say that the first attempt wasn’t the triumph I had hoped for. I had skipped the step of fluffing the rice and ended up with a sticky, clumpy mess that no amount of Fig Balsamic Vinaigrette could save. But hey, that taught me the first and foremost rule of cooking: we live and we learn, right? And boy, have I learned a lot since that kitchen mishap.
As the sun sets a little earlier and the evenings call for something warming, this recipe has become my go-to for a wholesome meal that pleases everyone—even the picky eaters (you know who you are). So, let’s dive in and whip up these delicious Wild Rice Harvest Bowls that make me feel like I’ve captured the essence of fall on a plate.
Why You’ll Love This Recipe
- Warmth and Comfort: Honestly, this dish feels like a hug in a bowl. The combination of roasted butternut squash, tender Brussels sprouts, and warm rice brings an unbeatable cozy vibe.
- Easy to Make: It may sound fancy, but it’s really about layering flavors without breaking a sweat. This is one of those quick family meals that looks impressive but is a cinch to throw together.
- Nutritious and Satisfying: Packed with healthy ingredients, it’s a great source of protein and fiber. You don’t have to worry about guilty pleasures here!
- Picky-Eater Approved: The mix of textures and flavors are hard to resist. Even my kids, who usually play the “what’s that?” game with anything green, were delighted by these colorful components.
- Fabulous Leftovers: You can make a big batch and enjoy it for lunch or dinner throughout the week, making it a perfect addition to your meal planning chicken repertoire.
- Versatile: Add or swap in your favorite seasonal vegetables or proteins. It’s like a blank canvas that encourages creativity!
What Makes This Recipe Special?
This recipe shines with unique flavors that celebrate the harvest season. The sweetness of the butternut squash is perfectly balanced by the tangy, rich Fig Balsamic Vinaigrette, which adds a bright punch to each bite. The nutty crunch from sliced almonds or pepitas brings a delightful textural contrast, while the dried cranberries provide bursts of sweetness. Cooking the wild rice in gluten-free chicken broth enhances its characteristic nutty flavor, making it even more satisfying.
There’s something about the combination of fall veggies and wholesome grains that truly captures the essence of the season. The first time I tasted this bowl, I was struck by how the diverse elements blend together so seamlessly, creating an exquisite tapestry of tastes. It’s comforting yet light, filling yet not heavy. This recipe has made its way into my regular rotation because it just feels good on so many levels.
Ingredients
- 1 cup Wild Blend Rice (I recommend Lundberg Wild Blend Rice for its wonderful nutty flavor and texture)
- 1-3/4 cups gluten-free chicken broth (for a rich, savory base)
- 3 cups 1” butternut squash cubes (~1 small squash, roasted to perfection for a sweet, caramelized flavor)
- 3 Tablespoons extra virgin olive oil (divided, because, honestly, olive oil makes everything better)
- 1/8 teaspoon garlic powder (for a subtle aromatic kick)
- 1/8 teaspoon chili powder (a hint of heat to make things interesting)
- 1/8 teaspoon cinnamon (trust me, this adds the perfect warmth)
- Salt and pepper (to taste, of course!)
- 9 oz thinly shredded Brussels sprouts (for an earthy, crunchy addition)
- 1 large or 2 small apples (chopped, adding sweetness and crunch)
- 3 oz white cheddar cheese (cut into cubes, who can resist its creamy goodness?)
- 1/3 cup sliced almonds or pepitas (for those satisfying crunches)
- 1/3 cup dried cranberries (each bite brings a pop of sweetness)
For the Fig Balsamic Vinaigrette:
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar (for its rich flavor)
- 1 small clove garlic (pressed or very finely minced, because we love garlic)
- 2 Tablespoons fig jam (for sweetness and a touch of sophistication)
- Salt and pepper (always!)
Now, before you get started, here’s a quick pro tip: don’t forget to check the cooking instructions on your rice package. I can’t tell you how many times I’ve gone rogue, thinking I knew better, only to end up with rice that’s either overcooked or raw. Follow the directions for perfect results! And if you want to get crafty, feel free to swap in your favorite grains.
How to Make It Step-by-Step
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Start with the rice: In a small saucepan, combine the Wild Blend Rice and gluten-free chicken broth, and bring it to a simmer. I remember the first time I made it—hearing that gentle simmering was music to my ears! Cover it with a lid, turn down the heat to low, and let it cook for 40-50 minutes until tender. This is where the patience comes in (but don’t worry, it’s worth it!). Fluff it with a fork when it’s done—trust me, it makes all the difference.
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Preheat the oven: While the rice cooks, preheat your oven to 400 degrees. Get the warm aroma flowing through your kitchen; it just feels right.
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Roast the butternut squash: On a half-sheet pan lined with parchment paper (or nonstick foil if that’s what you have), add your butternut squash cubes. Drizzle 1-1/2 tablespoons of olive oil over them, and season with garlic powder, chili powder, cinnamon, salt, and pepper. Toss those cubes around with your fingertips until they’re well coated. Pop them in the oven for about 15-20 minutes until they’re tender and caramelized. The sweet, nutty smell will start to drift around your home—seriously, how good is that? Don’t forget to toss them halfway through so they roast evenly.
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Tackle the Brussels sprouts: While the squash is roasting, grab another half-sheet pan and line it. Add your shredded Brussels sprouts, the remaining 1-1/2 tablespoons of olive oil, salt, and pepper. Toss them up just like you did the squash. Once the squash has been in for about 10 minutes, add these little green gems to the oven. Roast for about 8-10 minutes until they’re golden brown and tender. The sound of sizzling will have you dancing around the kitchen! Let them cool slightly before the grand assembly.
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Mix everything together: In a large mixing bowl, combine the cooked rice, roasted butternut squash, roasted Brussels sprouts, chopped apples, white cheddar cubes, sliced almonds or pepitas, and dried cranberries. The colors in this bowl are just stunning—a feast for the eyes! Now, take a moment to let the scents envelop you.
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Whip up the dressing: In a separate bowl, whisk together 1/2 cup olive oil, 1/4 cup balsamic vinegar, minced garlic, and fig jam. Add a pinch of salt and pepper, which will balance the sweetness of the jam perfectly. Drizzle this heavenly Fig Balsamic Vinaigrette over the harvest bowl and toss it all together to coat everything evenly. I don’t know about you, but my mouth is watering just describing this process!
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Serve it up: You can either serve it warm right away or let it chill for later, but I can never resist diving straight in! Each bite of this bowl is like a burst of fall flavors and textures, and you’ll want to savor every single one. Truly, I did not expect this to be the highlight of my evening when I first started cooking it.
Tips for Best Results
- Prep Ahead: Feel free to pre-cook the rice a day ahead, and roast the squash and Brussels sprouts in advance too. It’ll cut down your cooking time on a busy weeknight, making it one of those best meal prep plans to ensure that light and hearty meals are always at your fingertips.
- Mind the salt: Always taste as you go! Different brands of chicken broth vary in salt content, so you might need to adjust to your taste.
Ingredient Substitutions & Variations
- Vegan Twist: To make it vegan, omit the cheese or use a vegan cheese alternative. It’s versatile enough that you won’t miss it!
- Crispy Toppings: If you want a real crunch factor, add some crunchy chickpeas or crispy tofu for an extra protein lift!
- Seasonal Veggies: Swap in seasonal veggies like roasted carrots or sweet potatoes depending on what you have on hand. The world is your oyster!
Serving Suggestions
This dish is sublime all on its own, but if you want to make a full meal out of it, consider pairing it up with a simple side salad or some crusty, warm bread. A crisp white wine could complement the rustic flavors well or even a warm spiced cider for something festive. You know what else pairs beautifully? A cheesy rom-com that will have you laughing in fits while you enjoy this hearty meal.
How to Store and Reheat Leftovers
Store any leftover bowls in an airtight container in the fridge for up to 3 days. To reheat, simply place them in the microwave for a couple of minutes, or warm them in a skillet on the stove. If you find the rice has absorbed some moisture, a splash of olive oil or a drizzle of fresh balsamic can help perk it right back up. Just don’t forget to prevent the dreaded mushy rice situation we all want to avoid!
Make-Ahead and Freezer Tips
If you want to freeze it, keep in mind that this dish does pretty well in the freezer. Just allow the individual components—rice, squash, and Brussels—to cool completely before assembling everything in an airtight freezer-safe container. You can store it for up to 3 months. When you’re ready to dig in, let it thaw overnight in the fridge and reheat gently.
Common Mistakes to Avoid
- Overcooking the rice: This is the number one mistake I made in my early cooking days. Following instructions is key!
- Skipping the soaking step: If you’re using a different type of wild rice, soaking it can help with cooking and digestion.
- Not tasting: Always taste along the way! You can make adjustments as needed, ensuring your flavors are just right.
Frequently Asked Questions (FAQ)
Can I use regular rice instead of wild rice?
Absolutely! Just keep in mind that cooking times will differ for different rice types, so adjust accordingly.
What can I use instead of fig jam?
A similar fruit preserve or even honey can work in a pinch if you’re out of fig jam.
Can this recipe be served cold?
Yes! The harvest bowl is delicious both warm and cold, making it perfect for lunch the next day!
Cooking Tools You’ll Need
- A small saucepan for cooking the rice.
- Half-sheet pans for roasting the veggies.
- Mixing bowls for combining ingredients.
- A good quality whisk for the vinaigrette.
Final Thoughts
This Wild Rice Harvest Bowl with Fig Balsamic Vinaigrette encapsulates everything wonderful about fall. It brings together hearty, wholesome ingredients, evokes warm memories, and gives you that cozy feeling no matter what’s going on in your life. I find myself making it repeatedly, not just because it’s so comforting, but because it brings so much joy to the table.
So, if you decide to give this a try, I would love to hear your twists and versions! Cooking is all about creativity and love—make it your own!
If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend! Happy cooking!
Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette
Ingredients
Main ingredients
- 1 cup Wild Blend Rice Recommended: Lundberg Wild Blend Rice
- 1 3/4 cups gluten-free chicken broth For a rich, savory base
- 3 cups 1” butternut squash cubes ~1 small squash, roasted
- 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
For the Fig Balsamic Vinaigrette
- 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
- Salt and pepper To taste
Instructions
Cooking the Rice
- In a small saucepan, combine the Wild Blend Rice and gluten-free chicken broth, and bring it to a simmer.
- Cover with a lid, lower the heat, and cook for 40-50 minutes until tender. Fluff with a fork when done.
Preparing the Vegetables
- Preheat the oven to 400 degrees.
- On a lined half-sheet pan, add the butternut squash cubes, drizzle with 1-1/2 tablespoons of olive oil, and season with garlic powder, chili powder, cinnamon, salt, and pepper. Toss to coat.
- Roast for 15-20 minutes until tender, tossing halfway through.
- On another lined half-sheet pan, add the shredded Brussels sprouts, remaining olive oil, salt, and pepper. Toss to coat and roast for 8-10 minutes until golden brown and tender.
Mixing and Serving
- In a large bowl, combine cooked rice, roasted butternut squash, roasted Brussels sprouts, chopped apples, cheddar cubes, sliced almonds or pepitas, and dried cranberries.
- In a separate bowl, whisk together olive oil, balsamic vinegar, minced garlic, fig jam, salt, and pepper.
- Drizzle the vinaigrette over the harvest bowl and toss to combine. Serve warm or allow to chill.
