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Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette
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Indulge in the warmth of autumn with our Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette. This delightful dish combines nutty wild rice, roasted butternut squash, and tender Brussels sprouts, finished with a sweet and tangy fig vinaigrette. Each bowl is a colorful celebration of fall flavors, perfect for cozy family dinners or meal prep. With its nourishing ingredients and simple preparation, this recipe offers a hearty yet healthy option that will impress even the pickiest eaters. Plus, it’s versatile enough to adapt to your favorite seasonal vegetables or proteins.

Ingredients

Scale
  • 1 cup Wild Blend Rice
  • 1–3/4 cups gluten-free chicken broth
  • 3 cups butternut squash cubes
  • 9 oz shredded Brussels sprouts
  • 1 large apple, chopped
  • 3 oz white cheddar cheese, cubed
  • 1/2 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 2 Tablespoons fig jam
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon chili powder
  • 1/8 teaspoon cinnamon
  • salt and pepper to taste
  • 1/3 cup sliced almonds or pepitas
  • 1/3 cup dried cranberries

Instructions

  1. Cook the wild rice in gluten-free chicken broth according to package instructions until tender.
  2. Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil and seasonings; roast for 25 minutes.
  3. On a separate pan, toss Brussels sprouts with olive oil; roast for about 8-10 minutes until golden brown.
  4. In a large bowl, combine cooked rice, roasted vegetables, chopped apple, cheese, nuts or seeds, and dried cranberries. Drizzle with Fig Balsamic Vinaigrette and toss gently.

Nutrition

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