Introduction

These Wild Rice Harvest Bowls are a delicious way to celebrate the flavors of fall. Packed with roasted butternut squash, crispy Brussels sprouts, fresh apples, and a vibrant fig balsamic vinaigrette, this dish is hearty, healthy, and perfect for a cozy meal.

A wooden bowl filled with a mixed salad showing three main layers; the bottom layer is a mix of brown wild rice with slight shine, the middle layer contains roasted orange chunks of sweet potato, and the top layer is a colorful mix of small red apple pieces, pale almond slices, green chopped pistachios, and dark red dried cranberries, all evenly scattered. The bowl is placed on a rustic textured basket surface, with red apples to the side slightly out of focus in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Wild Blend Rice (Lundberg Wild Blend Rice recommended)
1-3/4 cups gluten free chicken broth
3 cups 1” butternut squash cubes (~1 small squash)
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
1/4 cup balsamic vinegar
1 small clove garlic (pressed or very finely minced)
2 Tablespoons fig jam
Salt and pepper, to taste

Instructions

Step 1: Add the wild blend rice and gluten free chicken broth to a small saucepan. Bring to a simmer, then cover with a lid, reduce heat to low, and simmer for 40-50 minutes or until the rice is tender. Fluff with a fork and set aside to cool slightly.
Step 2: Preheat the oven to 400°F (200°C). Line a half sheet pan with parchment paper or nonstick sprayed foil. Toss the butternut squash cubes with 1½ tablespoons extra virgin olive oil, garlic powder, chili powder, cinnamon, salt, and pepper. Spread evenly and roast for 15-20 minutes, stirring halfway through, until tender. Set aside to cool.
Step 3: On another lined half sheet pan, toss the shredded Brussels sprouts with the remaining 1½ tablespoons olive oil, salt, and pepper. Add this to the oven after stirring the squash and roast both pans together for 8-10 minutes until the Brussels sprouts are golden brown and tender. Set aside to cool.
Step 4: In a large bowl, combine the cooked rice, roasted butternut squash, roasted Brussels sprouts, chopped apples, cubed white cheddar cheese, sliced almonds or pepitas, and dried cranberries.
Step 5: To make the fig balsamic vinaigrette, whisk together the olive oil, balsamic vinegar, pressed garlic, and fig jam in a bowl or jar. If the fig jam is thick, microwave the mixture for 15-20 seconds to help it melt. Taste and adjust seasoning with salt, pepper, or additional fig jam as desired.
Step 6: Drizzle the fig balsamic vinaigrette over the assembled bowl ingredients, toss gently to coat evenly, and serve.

Tips & Variations

For a vegan version, substitute the chicken broth with vegetable broth and replace the cheddar cheese with a plant-based alternative or omit entirely.
Try adding cooked chickpeas or grilled chicken for extra protein.
Swap dried cranberries for chopped dried cherries or raisins if preferred.
If you don’t have fig jam, use a tablespoon of honey or maple syrup for sweetness in the vinaigrette.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the vinaigrette separate until ready to serve to prevent the ingredients from sogging. Reheat gently in the microwave or enjoy cold as a salad bowl.

How to Serve

A close-up shot of a wooden bowl filled with a mixed grain salad, showing at least three layers: the bottom layer is a bed of cooked brown wild rice with a slightly glossy, textured appearance; the middle layer consists of warm golden-brown roasted sweet potato chunks and shredded green brussels sprouts with a light char; the top layer includes bright red chunks of apple, cream-colored almond slices, and deep red dried cranberries, giving a colorful and fresh contrast. The bowl is placed on a white marbled surface with two red apples on the left side and a glass of dark liquid blurred in the background. The overall look is fresh, healthy, and vibrant. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Yes, you can substitute wild blend rice with brown rice or quinoa, but cooking times and liquid amounts may vary. Follow package instructions accordingly.

Is this dish gluten free?

Yes, this recipe uses gluten free chicken broth and all other naturally gluten free ingredients. Just ensure your broth and seasonings are labeled gluten free to avoid cross-contamination.