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Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette Recipe

Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette Recipe
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★★★★★

4.8 from 21 reviews

A hearty and flavorful Wild Rice Harvest Bowl featuring nutty wild blend rice, roasted butternut squash and Brussels sprouts, fresh apples, white cheddar, and dried cranberries, all tossed in a sweet and tangy fig balsamic vinaigrette. Perfect for a wholesome fall-inspired meal that’s naturally gluten-free and packed with texture and seasonal flavors.

Ingredients

Scale

Rice & Broth

  • 1 cup Wild Blend Rice (Lundberg Wild Blend Rice recommended)
  • 1–3/4 cups gluten free chicken broth

Roasted Vegetables

  • 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

Salad Add-ins

  • 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

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

Instructions

  1. Cook rice: Combine wild blend rice and gluten free chicken broth in a small saucepan and bring to a simmer. Cover with a lid, reduce heat to low, and let simmer for 40-50 minutes or until rice is tender and liquid is absorbed. Fluff the rice with a fork and set aside to cool slightly.
  2. Roast butternut squash: Preheat oven to 400°F (200°C). Line a half sheet pan with parchment paper or non-stick sprayed foil. In a bowl, toss butternut squash cubes with 1-1/2 tablespoons extra virgin olive oil, garlic powder, chili powder, cinnamon, salt, and pepper until evenly coated. Spread on the pan and roast for 15-20 minutes, stirring halfway through, until tender. Set aside to cool slightly.
  3. Roast Brussels sprouts: Line another half sheet pan with parchment paper or non-stick sprayed foil. Toss shredded Brussels sprouts with remaining 1-1/2 tablespoons olive oil, salt, and pepper until coated. Add to the oven after stirring the squash and roast for 8-10 minutes, or until tender and golden brown. Set aside to cool slightly.
  4. Prepare vinaigrette: In a bowl or jar with a tight-fitting lid, combine extra virgin olive oil, balsamic vinegar, pressed garlic, and fig jam. Whisk or shake until combined. If needed, microwave for 15-20 seconds to soften the fig jam. Taste and adjust salt, pepper, or fig jam as desired. The dressing can be made up to 5 days ahead and stored in the refrigerator.
  5. Assemble harvest bowl: In a large mixing bowl, combine the cooked rice, roasted butternut squash, roasted Brussels sprouts, chopped apples, white cheddar cubes, sliced almonds or pepitas, and dried cranberries. Drizzle the fig balsamic vinaigrette over the mix and toss gently to coat everything evenly. Serve immediately.

Notes

  • Use gluten-free chicken broth or vegetable broth to keep the recipe gluten free.
  • Feel free to substitute almonds with pepitas or walnuts for different nutty flavors.
  • To make it vegetarian, replace chicken broth with vegetable broth.
  • Fig jam can be substituted with other fruit preserves such as apricot or blackberry for a variation in flavor.
  • The recipe can be served warm or at room temperature, making it great for meal prep and leftovers.

Nutrition

Keywords: wild rice bowl, butternut squash recipe, roasted Brussels sprouts, fig balsamic vinaigrette, gluten free harvest bowl, fall salad, seasonal vegetables, healthy meal

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