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
Scale
- 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