Welcome to an incredible autumn-inspired recipe that brings together the vibrant flavors of fall in one bowl: Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette. This dish is a delightful mix of healthy ingredients like roasted butternut squash, Brussels sprouts, apples, and almonds, all drizzled with a tangy-sweet fig balsamic vinaigrette.
Introduction
Looking for a meal that’s not only nutritious but also bursting with flavor? This Wild Rice Harvest Bowl is just what you need. Inspired by seasonal produce, it’s the perfect blend of textures and tastes that will leave you feeling satisfied. This dish is easy to prepare, and it’s a great choice for both casual meals and special occasions. Plus, it’s gluten-free and can be easily adapted to suit different dietary needs.
Ingredients for Wild Rice Harvest Bowls
To make this fall-inspired bowl, gather the following fresh ingredients:
- 1 cup Wild Blend Rice (Lundberg Wild Blend recommended)
- 1 3/4 cups gluten-free chicken broth (or vegetable broth for a vegan version)
- 3 cups butternut squash (cubed into 1-inch pieces)
- 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 Brussels sprouts, thinly shredded
- 1 large or 2 small apples, chopped
- 3 oz white cheddar cheese, cubed
- 1/3 cup sliced almonds (or pepitas for a nut-free option)
- 1/3 cup dried cranberries
For the Fig Balsamic Vinaigrette:
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 small garlic clove, minced
- 2 tablespoons fig jam
- Salt and pepper to taste
Optional substitutions:
- Use vegetable broth for a vegetarian/vegan option.
- Replace cheddar cheese with dairy-free cheese to make it vegan.
- Swap almonds for pepitas to make the recipe nut-free.
How to Make Wild Rice Harvest Bowls: Step by Step
Step 1: Cook the Wild Rice
Start by adding the Wild Blend Rice and chicken broth to a small saucepan. Bring it to a simmer, cover with a lid, reduce heat, and let it simmer for 40-50 minutes. Fluff with a fork and set aside.
Step 2: Roast the Butternut Squash
Preheat your oven to 400°F. On a lined baking sheet, toss the butternut squash with 1 1/2 tablespoons of olive oil, garlic powder, chili powder, cinnamon, salt, and pepper. Roast for 15-20 minutes until tender, stirring halfway through.
Step 3: Roast the Brussels Sprouts
While the squash roasts, prepare another sheet pan. Toss shredded Brussels sprouts with the remaining olive oil, salt, and pepper. Roast for 8-10 minutes until golden brown and slightly crispy.
Step 4: Assemble the Bowls
In a large mixing bowl, combine the cooked rice, roasted butternut squash, roasted Brussels sprouts, apples, cheddar cubes, almonds, and cranberries.
Step 5: Prepare the Fig Balsamic Vinaigrette
Whisk or shake together the vinaigrette ingredients in a jar. If the fig jam is thick, microwave it for 15-20 seconds to blend smoothly.
Step 6: Serve and Enjoy
Drizzle the vinaigrette over the assembled harvest bowl and toss to coat. Serve warm or at room temperature.
Helpful Tips for Wild Rice Harvest Bowls
- Use fresh ingredients: Fresh produce enhances the flavor and texture of this dish. Always use ripe apples and freshly shredded Brussels sprouts.
- Don’t overcook the rice: Follow the package instructions for the rice, as cooking times may vary slightly.
- Customize the vinaigrette: If you prefer a sweeter dressing, add more fig jam. If you like a tangier kick, increase the balsamic vinegar.
Cooking Tips for the Best Wild Rice Harvest Bowls
- Best Roasting Technique: Toss vegetables in oil and spread them evenly on the baking sheet to ensure even roasting. Stir halfway for best results.
- Time-saving tip: Cook the rice and prepare the vinaigrette ahead of time to make assembly quick and easy.
- Cheese Options: For a deeper flavor, use aged cheddar or a sharp white cheddar instead of mild varieties.
Serving Suggestions for Wild Rice Harvest Bowls
This hearty harvest bowl pairs beautifully with light and refreshing sides, such as:
- A crisp apple cider vinaigrette salad to enhance the fall flavors.
- Serve with a cold glass of sparkling water or a warm mug of spiced apple cider for a cozy meal.
Nutritional Information
These Wild Rice Harvest Bowls are not only delicious but also packed with nutrients:
- Calories: 422 kcal
- Fats: 24g (primarily healthy fats from olive oil and almonds)
- Carbohydrates: 45g
- Protein: 10g
- Fiber: 7g
- Vitamin A: High (thanks to butternut squash)
- Vitamin C: High (from Brussels sprouts and apples)
Storage and Leftovers for Wild Rice Harvest Bowls
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in the microwave for 1-2 minutes or enjoy cold for a refreshing lunch.
- Freezing: Avoid freezing, as the texture of the vegetables and cheese may change after thawing.
Frequently Asked Questions (FAQs) for Wild Rice Harvest Bowls
1. Can I make these bowls ahead of time?
Yes, you can prep all components ahead of time and store them separately. Assemble and dress the bowls just before serving for the best texture.
2. Can I use a different type of rice?
Absolutely! Brown rice, quinoa, or farro are great alternatives. Just adjust cooking times accordingly.
3. Is there a way to make this dish vegan?
Yes! Use vegetable broth and replace the cheddar cheese with a vegan alternative.
4. Can I serve this dish cold?
Yes, these bowls are delicious served warm or cold, making them perfect for meal prep.
Related Recipes for Wild Rice Lovers
- Ultimate Cowboy Casserole with Cornbread: A hearty and satisfying meal packed with protein.
- Peanut Butter Ganache Dessert: A rich dessert to finish off your meal.
Conclusion
We hope this Wild Rice Harvest Bowl with Fig Balsamic Vinaigrette becomes a staple in your fall recipe rotation. Not only is it easy to prepare, but it’s also versatile and packed with flavor. Let us know in the comments how you made this recipe your own! Did you try any substitutions or have any special serving suggestions? We’d love to hear your feedback.
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Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette Recipe
Description
Welcome to an incredible autumn-inspired recipe that brings together the vibrant flavors of fall in one bowl: Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette. This dish is a delightful mix of healthy ingredients like roasted butternut squash, Brussels sprouts, apples, and almonds, all drizzled with a tangy-sweet fig balsamic vinaigrette.
Ingredients
- 1 cup Wild Blend Rice (Lundberg Wild Blend recommended)
- 1 3/4 cups gluten-free chicken broth (or vegetable broth for a vegan version)
- 3 cups butternut squash (cubed into 1-inch pieces)
- 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 Brussels sprouts, thinly shredded
- 1 large or 2 small apples, chopped
- 3 oz white cheddar cheese, cubed
- 1/3 cup sliced almonds (or pepitas for a nut-free option)
- 1/3 cup dried cranberries
For the Fig Balsamic Vinaigrette:
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 small garlic clove, minced
- 2 tablespoons fig jam
- Salt and pepper to taste
Optional substitutions:
- Use vegetable broth for a vegetarian/vegan option.
- Replace cheddar cheese with dairy-free cheese to make it vegan.
- Swap almonds for pepitas to make the recipe nut-free.
Instructions
Step 1: Cook the Wild Rice
Start by adding the Wild Blend Rice and chicken broth to a small saucepan. Bring it to a simmer, cover with a lid, reduce heat, and let it simmer for 40-50 minutes. Fluff with a fork and set aside.
Step 2: Roast the Butternut Squash
Preheat your oven to 400°F. On a lined baking sheet, toss the butternut squash with 1 1/2 tablespoons of olive oil, garlic powder, chili powder, cinnamon, salt, and pepper. Roast for 15-20 minutes until tender, stirring halfway through.
Step 3: Roast the Brussels Sprouts
While the squash roasts, prepare another sheet pan. Toss shredded Brussels sprouts with the remaining olive oil, salt, and pepper. Roast for 8-10 minutes until golden brown and slightly crispy.
Step 4: Assemble the Bowls
In a large mixing bowl, combine the cooked rice, roasted butternut squash, roasted Brussels sprouts, apples, cheddar cubes, almonds, and cranberries.
Step 5: Prepare the Fig Balsamic Vinaigrette
Whisk or shake together the vinaigrette ingredients in a jar. If the fig jam is thick, microwave it for 15-20 seconds to blend smoothly.
Step 6: Serve and Enjoy
Drizzle the vinaigrette over the assembled harvest bowl and toss to coat. Serve warm or at room temperature.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use fresh ingredients: Fresh produce enhances the flavor and texture of this dish. Always use ripe apples and freshly shredded Brussels sprouts.
- Don’t overcook the rice: Follow the package instructions for the rice, as cooking times may vary slightly.
- Customize the vinaigrette: If you prefer a sweeter dressing, add more fig jam. If you like a tangier kick, increase the balsamic vinegar.
