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Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette
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Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette are the perfect autumn-inspired dish, offering a delightful blend of flavors and textures. This wholesome recipe combines earthy wild rice with sweet roasted butternut squash, crunchy apples, and crispy brussels sprouts, all tossed together with a vibrant fig balsamic dressing. Not only is this bowl packed with nutrients, but it also makes for an impressive centerpiece at family gatherings or cozy weeknight dinners. Easy to prepare and customizable with your favorite seasonal ingredients, these harvest bowls are sure to become a go-to in your kitchen.

Ingredients

Scale
  • 1 cup Wild Blend Rice
  • 1–3/4 cups gluten-free chicken broth
  • 3 cups butternut squash (cubed)
  • 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 shredded brussels sprouts
  • 1 large apple (chopped)
  • 1/3 cup sliced almonds or pepitas
  • 1/3 cup dried cranberries
  • 1/2 cup extra virgin olive oil (for vinaigrette)
  • 1/4 cup balsamic vinegar
  • 1 small clove garlic (pressed or very finely minced)
  • 2 Tablespoons fig jam
  • Salt and pepper to taste (for vinaigrette)

Instructions

  1. Cook the Wild Blend Rice in gluten-free chicken broth according to package instructions; fluff and set aside.
  2. Preheat oven to 400°F. Roast butternut squash cubes seasoned with olive oil and spices for 15-20 minutes until tender.
  3. On a separate sheet pan, roast shredded brussels sprouts with olive oil for about 8-10 minutes until golden.
  4. In a large bowl, combine cooked rice, roasted vegetables, chopped apple, nuts or seeds, cranberries, and drizzle with Fig Balsamic Vinaigrette. Toss well and serve.

Nutrition

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