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.
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.