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Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

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A hearty autumn dish celebrating wild rice, roasted butternut squash, and Brussels sprouts, topped with a tangy fig balsamic vinaigrette.

Ingredients

Scale
  • 1 cup Wild Blend Rice
  • 1–3/4 cups gluten-free chicken broth
  • 3 cups butternut squash cubes
  • 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 vinaigrette)
  • 1/4 cup balsamic vinegar
  • 1 small clove garlic (pressed or minced)
  • 2 tablespoons fig jam
  • Salt and pepper (for vinaigrette)

Instructions

  1. Rinse and cook the wild rice by combining it with chicken broth. Bring to a boil, then simmer covered for 45-50 minutes.
  2. Preheat your oven to 400°F (200°C) and roast the butternut squash tossed with olive oil and spices for 25-30 minutes.
  3. Heat olive oil in a skillet and sauté the Brussels sprouts for 5-7 minutes until tender.
  4. Chop the apples and cheese while the sprouts cook.
  5. Whisk together the balsamic vinegar, garlic, fig jam, and olive oil to make the vinaigrette.
  6. Assemble the bowls with wild rice, roasted squash, sprouts, apples, cheese, almonds, and cranberries.
  7. Drizzle with vinaigrette before serving.

Notes

Feel free to customize the dish with your favorite seasonal vegetables or proteins.

Nutrition

Keywords: wild rice, harvest bowls, butternut squash, vegetarian recipe

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