Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette
If you’re searching for a dish that embodies the warmth of autumn, look no further than these Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette. This vibrant and nutritious meal features a delightful medley of roasted butternut squash, brussels sprouts, crisp apples, and nutty wild rice—all topped with a sweet and tangy fig balsamic vinaigrette. Perfect for busy weeknights or festive gatherings, these bowls not only deliver on flavor but also provide essential nutrients to keep you feeling satisfied. Enjoy the comforting textures and seasonal tastes while making it your own with customizable ingredients.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves approximately 4
- Category: Main
- Method: Baking
- Cuisine: American
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
- 1/2 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
- Cook the Wild Blend Rice in chicken broth as per package instructions; fluff when done.
- Preheat oven to 400°F. Roast butternut squash cubes tossed in olive oil and spices for 15-20 minutes.
- Roast shredded brussels sprouts in olive oil until golden brown, about 8-10 minutes.
- In a large bowl, mix cooked rice with roasted veggies, chopped apples, nuts, and dried cranberries. Drizzle with fig balsamic vinaigrette and toss gently.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 18g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 20mg