Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette Recipe
Introduction
Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette are a vibrant and wholesome meal perfect for showcasing seasonal fall flavors. With roasted butternut squash, crispy brussels sprouts, and a tangy-sweet dressing, this bowl offers a satisfying combination of textures and tastes.
Ingredients
- 1 cup Wild Blend Rice (Lundberg Wild Blend Rice recommended)
- 1-3/4 cups gluten free chicken broth
- 3 cups 1” butternut squash cubes (~1 small squash)
- 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
- 1/4 cup balsamic vinegar
- 1 small clove garlic (pressed or very finely minced)
- 2 Tablespoons fig jam
- Salt and pepper, to taste
Instructions
- Step 1: In a small saucepan, combine the wild blend rice and gluten free chicken broth. Bring to a simmer, cover with a lid, reduce heat to low, and cook for 40-50 minutes or until the rice is tender. Fluff with a fork and set aside to cool slightly.
- Step 2: Preheat the oven to 400°F. Line a half sheet pan with parchment paper or foil. Toss the butternut squash cubes with 1-1/2 tablespoons of olive oil, garlic powder, chili powder, cinnamon, salt, and pepper. Spread evenly on the pan and roast for 15-20 minutes, stirring halfway through, until tender. Set aside to cool slightly.
- Step 3: On another lined half sheet pan, toss shredded brussels sprouts with the remaining 1-1/2 tablespoons olive oil, salt, and pepper. Place in the oven after stirring the squash and roast for 8-10 minutes until tender and golden brown. Set aside to cool slightly.
- Step 4: In a large mixing bowl, combine the cooked rice, roasted butternut squash, roasted brussels sprouts, chopped apples, white cheddar cheese cubes, sliced almonds or pepitas, and dried cranberries.
- Step 5: To make the Fig Balsamic Vinaigrette, combine olive oil, balsamic vinegar, pressed garlic, and fig jam in a bowl or jar. Whisk or shake well until combined. If needed, warm in the microwave for 15-20 seconds to help melt and blend the fig jam. Season with salt and pepper to taste.
- Step 6: Drizzle the vinaigrette over the assembled ingredients in the bowl. Toss gently to coat everything evenly, then serve.
Tips & Variations
- For a vegan version, omit the cheddar cheese or substitute with a plant-based alternative.
- Swap sliced almonds for toasted walnuts or pecans to vary the texture and flavor.
- Add cooked chicken or chickpeas for extra protein to make this bowl more filling.
- If fresh figs are available, finely chop and add to the vinaigrette for more fruit flavor.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the microwave or on the stovetop until heated through. Dressing can be stored separately in the fridge for up to 5 days; shake or stir well before using.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of rice?
Yes, you can substitute wild blend rice with other whole grains like quinoa, farro, or brown rice. Adjust the cooking times and liquid amounts based on the grain’s package instructions.
How do I make the dish gluten free?
This recipe is naturally gluten free when using gluten free chicken broth and ensuring all added ingredients, like fig jam, do not contain gluten.
PrintWild Rice Harvest Bowls with Fig Balsamic Vinaigrette Recipe
These Wild Rice Harvest Bowls are a hearty and wholesome meal featuring a blend of wild rice, roasted butternut squash, and golden Brussels sprouts, all tossed with crisp apples, white cheddar, almonds, and dried cranberries. Finished with a sweet and tangy Fig Balsamic Vinaigrette, this dish showcases a beautiful medley of autumn flavors perfect for a nourishing lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Rice and Broth
- 1 cup Wild Blend Rice (Lundberg Wild Blend Rice recommended)
- 1–3/4 cups gluten free chicken broth
Roasted Vegetables
- 3 cups 1” butternut squash cubes (~1 small squash)
- 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
Salad Add-ins
- 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
Fig Balsamic Vinaigrette
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 small clove garlic (pressed or very finely minced)
- 2 Tablespoons fig jam
- Salt and pepper, to taste
Instructions
- Cook Rice: In a small saucepan, combine the wild blend rice and gluten free chicken broth. Bring to a simmer, cover with a lid, reduce heat to low, and let simmer gently for 40-50 minutes or until the rice is tender and the liquid is absorbed. Fluff the cooked rice with a fork and set aside to cool slightly.
- Roast Butternut Squash: Preheat your oven to 400°F (200°C). Line a half sheet pan with parchment paper or nonstick sprayed foil. Toss the butternut squash cubes with 1 1/2 tablespoons of extra virgin olive oil, garlic powder, chili powder, cinnamon, salt, and pepper until evenly coated. Spread in a single layer on the pan and roast for 15-20 minutes, stirring halfway through, until the squash is tender and lightly caramelized. Remove from oven and let cool slightly.
- Roast Brussels Sprouts: While the squash is roasting, prepare another half sheet pan with parchment paper or nonstick sprayed foil. Toss the shredded Brussels sprouts with the remaining 1 1/2 tablespoons olive oil, salt, and pepper until evenly coated. Add this pan to the oven after you stir the squash, and roast both pans together for an additional 8-10 minutes or until the Brussels sprouts are tender and golden brown. Set aside to cool slightly.
- Make Fig Balsamic Vinaigrette: In a bowl or jar with a tight-fitting lid, combine the extra virgin olive oil, balsamic vinegar, pressed garlic, and fig jam. Whisk or shake vigorously to blend. If needed, microwave the mixture for 15-20 seconds to help melt the fig jam for easier mixing. Taste and adjust seasoning with salt, pepper, or extra fig jam as desired. The dressing can be prepared up to 5 days in advance and stored in the refrigerator.
- Assemble Harvest Bowls: In a large mixing bowl, combine the cooked wild rice, roasted butternut squash, roasted Brussels sprouts, chopped apples, white cheddar cubes, sliced almonds or pepitas, and dried cranberries. Drizzle the fig balsamic vinaigrette over the mixture. Toss gently to coat all ingredients with the dressing evenly. Serve immediately or at room temperature.
Notes
- The cooking time for the rice may vary slightly depending on the brand and rice type; verifying with package instructions is recommended.
- You can substitute pepitas for almonds if preferred or omit nuts for a nut-free version.
- For a vegetarian or vegan option, use vegetable broth instead of chicken broth and omit or substitute cheese with a plant-based alternative.
- Roasted vegetables can be prepared a day ahead and stored in the refrigerator for quicker assembly.
- The fig balsamic vinaigrette stores well refrigerated for up to 5 days; shake or whisk before using.
Keywords: wild rice bowl, autumn harvest bowl, roasted butternut squash, Brussels sprouts recipe, fall salad, fig balsamic vinaigrette, gluten free meals, healthy rice bowl
