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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 essence of autumn with these vibrant Wild Rice Harvest Bowls drizzled with Fig Balsamic Vinaigrette. This hearty dish harmoniously combines nutty wild rice, roasted butternut squash, and crispy Brussels sprouts, all topped off with sweet apples, sharp white cheddar cheese, and crunchy almonds. Each bowl is a delightful medley of textures and flavors that not only pleases the palate but also nourishes the body. Perfect for family dinners or meal prep, this recipe is easy to make and allows for versatile ingredient swaps based on your preferences. Gather around this wholesome bowl of goodness that celebrates seasonal produce and makes every bite a cozy experience.

Ingredients

Scale
  • 1 cup Wild Blend Rice
  • 1–3/4 cups gluten-free chicken broth
  • 3 cups butternut squash (cubed)
  • 9 oz shredded Brussels sprouts
  • 1 large apple (chopped)
  • 3 oz white cheddar cheese (cubed)
  • 1/3 cup sliced almonds or pepitas
  • For the vinaigrette: balsamic vinegar, fig jam, extra virgin olive oil, garlic

Instructions

  1. Cook the Wild Blend Rice in gluten-free chicken broth according to package instructions (about 40-50 minutes).
  2. Preheat oven to 400°F. Toss cubed butternut squash with olive oil, garlic powder, chili powder, cinnamon, salt, and pepper; roast on a lined baking sheet for 15-20 minutes until tender.
  3. On a separate baking sheet, toss shredded Brussels sprouts with olive oil and season; roast for about 8-10 minutes until golden brown.
  4. In a large bowl, combine cooked rice, roasted squash and Brussels sprouts, chopped apples, cheese cubes, almonds or pepitas.
  5. Drizzle with Fig Balsamic Vinaigrette and toss gently to combine.

Nutrition

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