Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette Recipe

Introduction

Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette bring a cozy, autumnal mix of flavors and textures to your table. This hearty recipe combines roasted butternut squash, Brussels sprouts, and crisp apples with nutty wild rice and a sweet, tangy dressing. It’s perfect for a nutritious lunch or a satisfying dinner.

Ingredients

• 1 cup Wild Blend Rice (Lundberg Wild Blend Rice recommended)
• 1-3/4 cups gluten free chicken broth
• 3 cups 1” butternut squash cubes (about 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 (for dressing)
• 1/4 cup balsamic vinegar
• 1 small clove garlic, pressed or very finely minced
• 2 Tablespoons fig jam
• Salt and pepper, to taste (for dressing)

Instructions

1. Step 1: In a small saucepan, combine the wild blend rice and gluten free chicken broth. Bring to a simmer, cover with a lid, reduce heat to low, and cook for 40 to 50 minutes or until the rice is tender. Fluff with a fork and set aside to cool slightly.
2. Step 2: Preheat the oven to 400°F (200°C). Line a half sheet pan with parchment paper or nonstick sprayed foil. Toss the butternut squash cubes with 1 1/2 tablespoons olive oil, garlic powder, chili powder, cinnamon, salt, and pepper using your fingertips to coat evenly. Roast for 15–20 minutes, stirring halfway through, until tender. Set aside to cool slightly.
3. Step 3: On another half sheet pan lined with parchment paper or foil, toss the shredded Brussels sprouts with the remaining 1 1/2 tablespoons olive oil, salt, and pepper. Place in the oven after stirring the squash, and roast both for an additional 8–10 minutes until the Brussels sprouts are tender and golden. Set aside to cool slightly.
4. Step 4: In a large mixing bowl, combine the cooked rice, roasted butternut squash, roasted Brussels sprouts, chopped apples, cubed white cheddar cheese, sliced almonds or pepitas, and dried cranberries.
5. Step 5: To make the Fig Balsamic Vinaigrette, combine olive oil, balsamic vinegar, pressed garlic, and fig jam in a bowl or jar with a tight-fitting lid. Whisk or shake to combine, microwaving for 15–20 seconds if needed to help melt the fig jam. Taste and adjust salt, pepper, or fig jam if desired.
6. Step 6: Drizzle the vinaigrette over the assembled bowl ingredients and toss gently to coat everything evenly. Serve immediately.

Tips & Variations

• Use pepitas instead of almonds for a nut-free option that still adds crunch.
• Swap white cheddar for goat cheese or feta for a tangier twist.
• Add cooked chicken or chickpeas to make it a complete protein meal.
• The dressing can be made up to 5 days ahead and stored in the fridge for convenience.

Storage

Store leftover bowls in an airtight container in the refrigerator for up to 3 days. Keep the fig balsamic vinaigrette separate and add just before serving to maintain freshness. Reheat the bowl gently in a microwave or on the stovetop, then toss with dressing after warming.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of wild blend rice?

Yes, you can substitute wild blend rice with brown rice or another hearty rice variety. Adjust cooking times according to the rice package instructions.

Is this recipe gluten-free?

Yes, this recipe is gluten-free as long as you use gluten free chicken broth and verify that all other ingredients don’t contain gluten.

Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette Recipe

Print Recipe

★★★★★

4.7 from 94 reviews

A hearty and wholesome Wild Rice Harvest Bowl featuring tender roasted butternut squash, crispy Brussels sprouts, sweet apples, tangy white cheddar, crunchy almonds, and dried cranberries, all tossed in a luscious homemade fig balsamic vinaigrette. Perfect for a nutritious lunch or dinner, blending warm and fresh flavors with a delightful mix of textures.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Category: Stovetop
• Method: Roasting
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Grains and 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

Other Vegetables and Fruits

• 9 oz thinly shredded Brussels sprouts
• 1 large or 2 small apples, chopped

Dairy and Nuts

• 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: In a small saucepan, combine the wild blend rice and gluten free chicken broth. Bring the mixture to a simmer over medium heat, then cover with a lid and reduce heat to low. Let it simmer gently for 40-50 minutes, or until the rice is tender and most of the liquid is absorbed. Fluff the rice with a fork and set aside to cool slightly.
2. Roast butternut squash: Preheat your oven to 400°F (200°C). Line a half sheet pan with parchment paper or a nonstick sprayed foil. Toss the butternut squash cubes with 1.5 tablespoons of extra virgin olive oil, garlic powder, chili powder, cinnamon, salt, and pepper using your fingertips to distribute the seasonings evenly. Spread the squash out on the baking sheet and roast for 15-20 minutes, stirring halfway through, until tender. Remove from oven and let cool slightly.
3. Roast Brussels sprouts: Line another half sheet pan with parchment paper or nonstick sprayed foil. Toss the shredded Brussels sprouts with the remaining 1.5 tablespoons of extra virgin olive oil, salt, and pepper. After stirring the squash once during roasting, place the Brussels sprouts pan in the oven and roast them alongside the squash for 8-10 minutes, or until the Brussels sprouts are tender and golden brown. Remove and allow to cool slightly.
4. Prepare fig balsamic vinaigrette: In a bowl or jar with a tight-fitting lid, combine the extra virgin olive oil, balsamic vinegar, pressed garlic, and fig jam. Whisk or shake vigorously to combine. If the fig jam is too thick, microwave the mixture for 15-20 seconds to help melt the jam for easier mixing. Taste the dressing, then adjust seasoning with additional salt, pepper, or fig jam as desired. This dressing can be prepared up to 5 days ahead and stored refrigerated.
5. Assemble the bowls: 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 ingredients and toss gently but thoroughly to coat everything evenly. Serve immediately for a delicious balance of warm roasted flavors and fresh crunch.

Notes

• If you want to make this dish vegetarian, substitute the gluten free chicken broth with vegetable broth.
• The cooking time for the wild blend rice may vary slightly depending on the brand; always check package directions to ensure proper cooking.
• Feel free to swap almonds for other nuts or seeds based on preference or allergy considerations.
• Leftovers keep well refrigerated for up to 3 days; add additional vinaigrette before serving if the dish seems dry.
• For a vegan option, omit the white cheddar or substitute with a vegan cheese alternative.

Keywords: wild rice bowl, roasted butternut squash, Brussels sprouts recipe, fig balsamic vinaigrette, fall harvest recipe, gluten free bowls, healthy grain bowl