Description
Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette are a delicious and nutritious way to celebrate the flavors of fall. This vibrant dish features a hearty base of wild rice topped with roasted butternut squash, brussels sprouts, sweet apples, creamy white cheddar, and crunchy nuts. Drizzled with a tangy fig balsamic vinaigrette, these bowls make for an ideal cozy dinner or a stunning addition to your holiday table.
Ingredients
Scale
- 1 cup Wild Blend Rice (Lundberg Wild Blend Rice recommended)
- 1–3/4 cups gluten free chicken broth
- 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
- 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
- Salt and pepper to taste
Instructions
- Cook wild rice in chicken broth in a medium saucepan according to package instructions until tender.
- Preheat oven to 400°F. Roast cubed butternut squash, seasoned with spices and 1-1/2 tablespoons olive oil, for 15-20 minutes until tender.
- On another pan, roast shredded brussels sprouts with remaining olive oil for 8-10 minutes.
- In a large bowl, combine cooked rice, roasted vegetables, chopped apples, cheese cubes, nuts or seeds, and dried cranberries. Drizzle with fig balsamic vinaigrette and toss gently to coat.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (400g)
- Calories: 530
- Sugar: 12g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 15mg