Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette
If you’re looking for a cozy, nourishing meal that celebrates the flavors of fall, then you’ve found it! Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette are not only scrumptious but also a feast for the eyes. This dish brings together hearty wild rice, sweet butternut squash, and crunchy brussels sprouts, all dressed in a delightful fig balsamic vinaigrette. It’s one of those recipes that feels special enough for gatherings yet simple enough for busy weeknights.
What makes this recipe truly shine is its versatility and vibrant ingredients. Whether you’re trying to impress guests or just want a comforting meal at home, these bowls offer something for everyone. You can serve them warm or even as a chilled salad the next day!
Why You’ll Love This Recipe
- Easy to Prepare: With just a few steps, you can whip up this delicious meal without spending hours in the kitchen.
- Family-Friendly: The colorful ingredients and sweet flavors make it appealing to kids and adults alike!
- Perfect for Meal Prep: Make a big batch at the beginning of the week and enjoy healthy lunches all week long.
- Full of Fall Flavors: Featuring seasonal produce like butternut squash and apples, this recipe is perfect for autumn.
Ingredients You’ll Need
Gathering wholesome ingredients is part of the fun! For these Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette, you’ll find that everything you need is straightforward and easy to find. Let’s take a look at what goes into making this delicious dish:
For the Bowls
- 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
One of the best things about this recipe is how adaptable it is! Feel free to mix and match ingredients according to your taste or what you have on hand. Here are some fun ideas:
- Add More Greens: Toss in some baby spinach or kale for an extra dose of nutrients.
- Switch Up the Cheese: Try feta or goat cheese instead of white cheddar for a tangy twist.
- Incorporate Different Nuts: Use walnuts or pecans if you prefer something other than almonds or pepitas.
- Make It Vegan: Leave out the cheese and substitute vegetable broth for chicken broth to keep it plant-based.
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 gentle simmer, cover with a lid, reduce the heat, and let it cook low and slow for about 40-50 minutes until tender. Fluffing it with a fork afterward helps to separate any grains that may stick together. This step is key because perfectly cooked rice provides a hearty base for your bowls!
Step 2: Roast the Butternut Squash
While your rice cooks, preheat your oven to 400 degrees. Line a half sheet pan with parchment paper or nonstick foil. Toss those lovely butternut squash cubes with 1-1/2 tablespoons of olive oil, garlic powder, chili powder, cinnamon, salt, and pepper right on the pan. Roasting brings out their natural sweetness; stir halfway through roasting so they brown evenly!
Step 3: Roast the Brussels Sprouts
Next up, grab another half sheet pan lined with parchment paper. Spread out your shredded brussels sprouts along with the remaining olive oil, salt, and pepper. Add them into the oven after giving your squash a stir! Roasting these will give them a delightful golden color while keeping them tender—perfect for adding texture to your bowls.
Step 4: Assemble Your Bowls
In a large mixing bowl, combine your cooked rice with roasted butternut squash, brussels sprouts, chopped apples, cheese cubes, almonds (or pepitas), and dried cranberries. Now comes the fun part—drizzle your fig balsamic vinaigrette over everything! Toss gently until all those beautiful flavors unite. Serve immediately while warm and enjoy every bite!
Pro Tips for Making Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette
Creating a beautiful and delicious bowl is easier than you think! Here are some tips to elevate your dish:
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Choose Fresh Ingredients: Using fresh, in-season vegetables like butternut squash and brussels sprouts not only enhances the flavor but also ensures that your dish is packed with nutrients.
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Customize Your Cheese: While white cheddar adds a creamy texture, feel free to experiment with other cheeses like goat cheese or a dairy-free alternative to suit your taste preferences.
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Vary the Nuts and Seeds: Almonds and pepitas both add great crunch, but try mixing in walnuts or sunflower seeds for variety. This not only adds different textures but also boosts the nutritional profile of your meal.
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Make It Ahead: Prepare the rice and roasted vegetables in advance, allowing for quick assembly on busy weeknights. The flavors combine beautifully when given some time to meld in the fridge.
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Adjust the Dressing: Feel free to tweak the Fig Balsamic Vinaigrette to your liking. Add more fig jam for sweetness or a splash of lemon juice for extra brightness—this will help you create a dressing that perfectly complements your palate.
How to Serve Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette
Presenting your Wild Rice Harvest Bowls can turn a simple meal into an impressive feast! Here are some delightful ways to serve this wholesome dish:
Garnishes
- Fresh Herbs: Chopped parsley or chives add a touch of color and freshness that brightens up the entire dish.
- Crumbled Feta or Goat Cheese: A sprinkle of cheese can enhance the flavor profile, making each bite even more delightful.
- Cranberry Relish: A dollop of cranberry relish not only looks beautiful but also provides an extra layer of seasonal flavor.
Side Dishes
- Roasted Brussels Sprouts: These crispy bites complement the flavors in the bowls while providing an extra serving of greens.
- Maple Glazed Carrots: Sweet and tender, these carrots bring warmth and richness that pairs beautifully with the harvest theme.
- Garlic Herb Quinoa: A light and fluffy quinoa side seasoned with garlic and herbs offers another healthy grain option without overpowering the main dish.
- Mixed Green Salad: A simple salad with mixed greens, cucumbers, and a light vinaigrette adds crunch and freshness, balancing out the hearty elements of the bowls.
With these tips and serving suggestions, you’re all set to enjoy your delicious Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette—perfect for cozy gatherings or weeknight dinners!
Make Ahead and Storage
These Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette are perfect for meal prep! You can prepare the ingredients ahead of time and store them separately, making it easy to enjoy a nutritious meal throughout the week.
Storing Leftovers
- Allow the bowls to cool completely before storing.
- Place in an airtight container in the refrigerator.
- Consume within 3-5 days for optimal freshness.
Freezing
- Assemble the bowls without the vinaigrette for freezing.
- Store in airtight containers or freezer bags, removing as much air as possible.
- Freeze for up to 2 months.
Reheating
- Thaw overnight in the refrigerator if frozen.
- Reheat in a microwave-safe dish or on the stovetop until warmed through.
- Drizzle with additional Fig Balsamic Vinaigrette before serving for extra flavor.
FAQs
Here are some common questions about Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette:
Can I make Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette vegan?
Yes, simply omit the cheese or substitute it with a plant-based cheese alternative to keep this recipe vegan-friendly!
What can I substitute for white cheddar cheese in Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette?
You can use a dairy-free cheese alternative or even skip it altogether for a lighter version. Adding extra nuts or seeds can also enhance texture.
How long do Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette last in the fridge?
When stored properly, these bowls last for about 3-5 days in the refrigerator.
Can I add more vegetables to my Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette?
Absolutely! Feel free to include your favorite seasonal veggies like roasted carrots, beets, or spinach for added nutrition and flavor.
Final Thoughts
I hope you find joy in making these Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette! This recipe is not only packed with flavor but also celebrates the wonderful ingredients of fall. Whether you’re prepping meals for busy weekdays or hosting friends and family, these bowls are sure to impress. Enjoy every bite and feel free to customize them to make them your own!
Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Description
Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette offer a cozy and nourishing meal that celebrates the vibrant flavors of fall. This delightful dish marries hearty wild rice with sweet butternut squash and crunchy brussels sprouts, all topped with a luscious fig balsamic vinaigrette. Perfect for gatherings or quick weeknight dinners, these bowls are not only visually appealing but also brimming with seasonal ingredients. Whether served warm or as a chilled salad the next day, this recipe is sure to impress!
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
- 3 oz white cheddar cheese (or dairy-free alternative)
- 1/3 cup sliced almonds or pepitas
- 1/3 cup dried cranberries
- 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
- 1/2 cup extra virgin olive oil for vinaigrette
- 1/4 cup balsamic vinegar
- 1 small clove garlic, pressed or very finely minced
- 2 tablespoons fig jam
Instructions
- Cook the Wild Blend Rice in gluten-free chicken broth according to package instructions until tender.
- Preheat the oven to 400°F. Toss butternut squash cubes with olive oil, garlic powder, chili powder, cinnamon, salt, and pepper on a lined baking sheet. Roast for about 25 minutes until golden.
- On a separate baking sheet, roast shredded brussels sprouts with remaining olive oil and seasonings for about 15 minutes.
- In a large bowl, combine cooked rice, roasted vegetables, chopped apple, cheese cubes, nuts or seeds, and cranberries. Drizzle with fig balsamic vinaigrette and toss gently before serving.
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 450
- Sugar: 10g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 15mg
