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Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette Recipe

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

Scale

 

  • 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

Notes

  • 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.

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