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Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette Recipe

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4.5 from 93 reviews

A hearty and flavorful Wild Rice Harvest Bowl featuring tender wild blend rice, roasted butternut squash, caramelized Brussels sprouts, crisp apples, white cheddar cheese, crunchy almonds, and sweet dried cranberries, all tossed in a luscious fig balsamic vinaigrette. This dish offers a perfect balance of savory, sweet, and tangy notes, ideal for a nutritious lunch or dinner.

Ingredients

Scale

Main 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

For 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

  1. Cook Rice: In a small saucepan, combine the wild blend rice and gluten free chicken broth. Bring to a simmer over medium heat, then cover with a lid, reduce heat to low, and simmer gently for 40-50 minutes or until the rice is tender and liquid is absorbed. Fluff the rice with a fork and set aside to cool slightly.
  2. Roast Butternut Squash: Preheat the oven to 400°F (204°C). Line a half-sheet pan with parchment paper or nonstick sprayed foil. Toss butternut squash cubes with 1 1/2 tablespoons of extra virgin olive oil, garlic powder, chili powder, cinnamon, salt, and pepper. Spread evenly on the pan and roast for 15-20 minutes, stirring halfway through, until squash is tender. Remove and let cool slightly.
  3. Roast Brussels Sprouts: On another half-sheet pan lined with parchment paper or nonstick sprayed foil, toss shredded Brussels sprouts with remaining 1 1/2 tablespoons of olive oil, salt, and pepper. Place in the oven after stirring the squash and roast both pans together for an additional 8-10 minutes until Brussels sprouts are tender and golden brown. Remove and let cool slightly.
  4. Make Fig Balsamic Vinaigrette: In a bowl or jar with a tight-fitting lid, combine extra virgin olive oil, balsamic vinegar, pressed garlic, and fig jam. Whisk or shake vigorously to combine. If needed, microwave the mixture for 15-20 seconds to help melt the fig jam. Taste and adjust with more salt, pepper, or fig jam as desired. Can be prepared up to 5 days ahead.
  5. Assemble Harvest Bowl: In a large mixing bowl, combine cooked wild rice, roasted butternut squash, roasted Brussels sprouts, chopped apples, cubed white cheddar cheese, sliced almonds or pepitas, and dried cranberries. Drizzle the fig balsamic vinaigrette over the mixture, then toss gently to coat all ingredients evenly. Serve immediately or at room temperature.

Notes

  • Use gluten free chicken broth to keep the recipe gluten free.
  • To intensify the flavors, roast the vegetables until they develop a golden caramelization but avoid burning.
  • For a vegetarian option, substitute chicken broth with vegetable broth.
  • The vinaigrette can be made ahead and stored in the refrigerator for up to 5 days.
  • Adjust the amount of fig jam in the dressing to your preferred sweetness level.
  • Feel free to swap almonds with pepitas or any nuts/seeds of your choice.

Keywords: wild rice bowl, roasted vegetables, butternut squash, Brussels sprouts, fig balsamic vinaigrette, gluten free, fall recipe, healthy bowl, autumn harvest, hearty salad

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