Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette
If you’re looking for a dish that captures the essence of fall while being hearty and nutritious, look no further than Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette. This recipe is a personal favorite of mine because it’s not only delicious but also bursting with vibrant colors and flavors that make it perfect for any occasion—from busy weeknights to festive family gatherings. The combination of roasted butternut squash, Brussels sprouts, and crisp apples makes each bite feel like a warm hug!
These bowls are easy to prepare, allowing you to focus on what matters most—sharing good food with your loved ones. Plus, they’re gluten-free and vegetarian, making them an excellent choice for everyone at the table.
Why You’ll Love This Recipe
- Healthy and Wholesome: Packed with nourishing ingredients, this dish is a guilt-free delight.
- Quick Prep Time: With just 10 minutes of prep work, you can have a gorgeous meal ready in no time!
- Make-Ahead Friendly: Prepare components in advance for an easy assembly on busy days.
- Family-Friendly Flavor: Even picky eaters will love the sweet and savory combination!
- Colorful Presentation: A feast for the eyes as well as the palate—perfect for impressing guests!
Ingredients You’ll Need
Let’s talk about the wonderful ingredients that come together in these Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette. They’re simple yet wholesome, bringing seasonal flavors to your table.
For the Harvest Bowl
- 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 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
Variations
This recipe is wonderfully flexible! Feel free to mix things up based on your preferences or what you have on hand.
- Add more veggies: Toss in some roasted sweet potatoes or kale for extra nutrients.
- Switch the cheese: Use feta or goat cheese instead of white cheddar for a different flavor profile.
- Try different nuts: Swap almonds for walnuts or pecans for added crunch and flavor.
- Make it vegan: Omit the cheese or use a plant-based alternative to keep it dairy-free.
How to Make Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette
Step 1: Cook the Wild Rice
Start by adding your Wild Blend Rice and gluten-free chicken broth to a small saucepan. Bring it to a simmer, then cover it with a lid and reduce the heat to low. Let it simmer gently for about 40-50 minutes until the rice is tender. This step is crucial because cooking the rice properly ensures it’s fluffy and ready to soak up all those lovely flavors later. Once done, fluff it with a fork and set aside to cool slightly.
Step 2: Roast the Butternut Squash
Preheat your oven to 400 degrees F. On a half sheet pan lined with parchment paper or nonstick foil, toss together the butternut squash cubes, 1-1/2 tablespoons of olive oil, garlic powder, chili powder, cinnamon, salt, and pepper. Roasting brings out their natural sweetness while adding depth of flavor. Roast them for about 15-20 minutes until they’re tender—don’t forget to stir halfway through!
Step 3: Roast the Brussels Sprouts
While the squash roasts, line another half sheet pan with parchment paper. Add your shredded Brussels sprouts along with the remaining olive oil, salt, and pepper. Toss everything well before placing them in the oven alongside the squash after you’ve stirred it. Roast for about 8-10 minutes until they’re golden brown and tender—the perfect complement to our fall-inspired dish.
Step 4: Assemble Your Bowls
In a large mixing bowl, combine your cooked rice with all those beautiful roasted veggies—squash and Brussels sprouts—and add in your chopped apples, cheese cubes, almonds (or pepitas), and dried cranberries. Drizzle that luscious Fig Balsamic Vinaigrette over everything before tossing gently to coat. This final step ties all those amazing flavors together beautifully.
And there you have it! Your delicious Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette are ready to be served! Enjoy every colorful bite!
Pro Tips for Making Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette
Creating the perfect Wild Rice Harvest Bowl is easier than you think! Here are some tips to elevate your dish:
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Choose quality rice – Using a high-quality wild blend rice, like Lundberg, ensures a nutty flavor and the right texture, making your bowls even more delightful.
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Experiment with spices – Don’t hesitate to add your favorite spices or herbs to the butternut squash. A pinch of nutmeg or rosemary can enhance the fall flavors!
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Roast until golden – Make sure to roast your vegetables until they’re golden brown. This caramelization adds depth and richness to the overall taste of your bowl.
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Make ahead for convenience – You can prepare the rice and roasted veggies in advance! Store them separately in the fridge for an easy assembly on busy weeknights.
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Adjust sweetness – If you prefer a sweeter dressing, feel free to add more fig jam or even a splash of maple syrup. It can balance out the savory ingredients beautifully.
How to Serve Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette
Serving your Wild Rice Harvest Bowls can be just as fun as making them! Here are some ideas to make your presentation stand out.
Garnishes
- Fresh herbs – Sprinkle with freshly chopped parsley or chives for an added burst of color and flavor.
- Crumbled nuts – Top with extra sliced almonds or walnuts for a crunchy texture that complements the soft veggies and rice.
Side Dishes
- Mixed Greens Salad – A light salad with mixed greens, cherry tomatoes, and a lemon vinaigrette provides a refreshing contrast to the hearty bowls.
- Roasted Vegetables – Keep things cozy by serving alongside additional roasted seasonal vegetables, like carrots or sweet potatoes, which echo the warm flavors of the harvest bowl.
- Stuffed Peppers – Colorful bell peppers stuffed with quinoa, black beans, and spices make for an eye-catching side that’s both nutritious and filling.
- Quinoa Patties – These crispy patties, made from quinoa and veggies, are packed with protein and provide a delightful crunch next to your harvest bowl.
Enjoy assembling your bowls and delighting in every bite of this vibrant fall-inspired dish!
Make Ahead and Storage
Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette are perfect for meal prep! You can easily whip up a batch ahead of time and enjoy the delicious flavors throughout the week.
Storing Leftovers
- Store any leftovers in an airtight container in the refrigerator.
- Consume within 3-4 days for optimal freshness.
- Keep the Fig Balsamic Vinaigrette separate if you want to maintain the texture of the ingredients.
Freezing
- To freeze, portion out the bowls into freezer-safe containers.
- Label each container with the date and contents before placing them in the freezer.
- Use within 2-3 months for best quality.
Reheating
- Thaw overnight in the refrigerator if frozen, or use the microwave on a low setting.
- Reheat gently on the stovetop or microwave until heated through, adding a splash of broth or water if needed to prevent drying out.
FAQs
Here are some common questions about Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette:
Can I use brown rice instead of wild rice?
While wild rice has a unique texture and flavor, you can substitute brown rice. Just adjust cooking times according to package instructions.
How can I make Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette vegan?
This recipe is already vegetarian! To make it vegan, simply omit the cheese or substitute it with a dairy-free cheese alternative.
Can I prepare Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette ahead of time?
Absolutely! These bowls are great for meal prep. Just store components separately until you’re ready to enjoy them.
What other vegetables can I add to my Wild Rice Harvest Bowls?
Feel free to get creative! Roasted carrots, sweet potatoes, or even sautéed kale would complement this dish beautifully.
Final Thoughts
I hope you enjoy making these Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette as much as I do! They’re not only bursting with seasonal flavors but also provide a nutritious and colorful meal that’s sure to impress. Don’t hesitate to try different variations and make this recipe your own. Happy cooking!
Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 4
- Category: Main
- Method: Roasting
- Cuisine: American
Description
Experience the warmth of autumn with our Wild Rice Harvest Bowls featuring a delightful Fig Balsamic Vinaigrette. This nutritious dish combines roasted butternut squash, Brussels sprouts, and crisp apples to create a colorful meal that’s as pleasing to the eye as it is to the palate. Perfect for any occasion, from casual weeknight dinners to festive gatherings, these bowls are not only easy to make but also gluten-free and vegetarian-friendly. With just a handful of wholesome ingredients, you can savor every bite while sharing good food with loved ones.
Ingredients
- 1 cup Wild Blend Rice
- 1–3/4 cups gluten-free chicken broth
- 3 cups butternut squash cubes
- 9 oz shredded Brussels sprouts
- 1 large apple, chopped
- 1/3 cup sliced almonds or pepitas
- 1/3 cup dried cranberries
- Fig Balsamic Vinaigrette (made with olive oil, balsamic vinegar, garlic, fig jam)
Instructions
- Cook the Wild Blend Rice in chicken broth until tender (40-50 minutes).
- Roast butternut squash with olive oil and spices at 400°F for 15-20 minutes.
- Roast Brussels sprouts on a separate pan at the same temperature for 8-10 minutes.
- Combine cooked rice, roasted veggies, chopped apples, cheese cubes, nuts or seeds, and dried cranberries in a bowl.
- Drizzle with Fig Balsamic Vinaigrette and toss gently.
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 450
- Sugar: 10g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 10mg
