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Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette Recipe

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★★★★★

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.

Ingredients

Scale

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

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