Description

Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette are a delightful and nutritious meal that combines the earthy flavors of wild rice with roasted seasonal vegetables, fresh fruits, and a tangy fig balsamic vinaigrette. This versatile dish is not only visually stunning but also packed with health benefits, making it an ideal choice for any occasion—be it a cozy weeknight dinner or a festive gathering. With easy preparation steps and a vibrant medley of ingredients, these bowls promise to satisfy your taste buds while nourishing your body. Enjoy the balance of sweet and savory with every bite!

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
9 oz 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 very finely minced)
2 Tablespoons fig jam

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Instructions

Cook the wild rice in gluten-free chicken broth according to package instructions until tender.
Preheat oven to 400°F. On a lined half sheet pan, toss butternut squash cubes with olive oil and spices; roast for 15-20 minutes.
On another lined pan, roast shredded Brussels sprouts with olive oil until golden brown (8-10 minutes).
In a large mixing bowl, combine cooked rice, roasted vegetables, chopped apple, cheese, nuts or seeds, cranberries, and drizzle with vinaigrette; toss gently to combine.

Prep Time: 10 minutes
Cook Time: 60 minutes
Category: Dinner
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 bowl (approx. 350g)
Calories: 430
Sugar: 18g
Sodium: 290mg
Fat: 22g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 7g
Protein: 12g
Cholesterol: 20mg