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Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette
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Indulge in the warmth of fall with these Wild Rice Harvest Bowls drizzled with a luscious Fig Balsamic Vinaigrette. This vibrant dish combines nutty wild rice with sweet butternut squash, crunchy almonds, and crisp apples, making it a delightful centerpiece for family dinners or meal prep. The roasted Brussels sprouts add an earthy touch, while the fig vinaigrette elevates every bite with its rich, fruity flavor. Perfect for busy weeknights or cozy gatherings, this recipe is not only packed with nutrients but also incredibly easy to prepare.

Ingredients

Scale
  • 1 cup Wild Blend Rice
  • 1–3/4 cups gluten-free chicken broth
  • 3 cups 1” butternut squash cubes
  • 3 Tablespoons extra virgin olive oil (divided)
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon chili powder
  • 1/8 teaspoon cinnamon
  • salt and pepper
  • 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
  • 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

Instructions

  1. Cook the Wild Blend Rice in gluten-free chicken broth until tender (40-50 minutes).
  2. Preheat oven to 400°F and roast butternut squash cubes tossed in olive oil and spices for 15-20 minutes.
  3. On a separate pan, roast shredded Brussels sprouts with olive oil for 8-10 minutes.
  4. In a large bowl, combine cooked rice, roasted vegetables, chopped apples, cheese cubes, almonds or pepitas, and cranberries.
  5. Drizzle with fig balsamic vinaigrette and toss gently before serving.

Nutrition

Find it online: https://prrecipe.com/wild-rice-harvest-bowls-with-fig-balsamic-vinaigrette/