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
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
- 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