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Recipe 57fcd064b3

Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

A nourishing and comforting dish featuring wild rice, roasted butternut squash, Brussels sprouts, and a tangy Fig Balsamic Vinaigrette, perfect for cozy autumn evenings.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dinner, Main Course
Cuisine American, Vegetarian
Servings 4 servings
Calories 450 kcal

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.

Notes

For best results, prep ahead by cooking rice and roasting vegetables in advance. Adjust salt according to broth used. Can be served warm or cold, making excellent leftovers.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 55gProtein: 10gFat: 24gSaturated Fat: 4gSodium: 300mgFiber: 8gSugar: 10g
Keyword Autumn Recipes, Comfort Food, Fig Balsamic Vinaigrette, Harvest Bowl, Wild Rice
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