Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

If you’re looking for a cozy, nutritious dish that captures the essence of fall, look no further than Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette. This recipe is a personal favorite because it’s not only a feast for the eyes but also for the taste buds! Each bite is bursting with flavors from roasted veggies and sweet apples, all tied together with a delightful fig vinaigrette. Whether you’re preparing a weeknight dinner or impressing guests at a gathering, these bowls are sure to be a hit.

What I love most about this recipe is its versatility. You can customize it based on what’s in your pantry or what you enjoy most. Plus, it makes great leftovers—perfect for meal prep throughout the week!

Why You’ll Love This Recipe

• Easy to prepare: With just a few steps, you’ll have a wholesome meal ready to go.
• Family-friendly appeal: Kids and adults alike will love the colorful ingredients and vibrant flavors.
• Make-ahead convenience: Perfect for Sunday meal prep; simply reheat and enjoy during the week!
• Delicious flavor: The combination of roasted squash, brussels sprouts, and sweet apples creates an irresistible taste experience.

Ingredients You’ll Need

Gathering your ingredients for Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette is simple and fun! These wholesome components come together beautifully to create a colorful and satisfying meal. Here’s what you need:

For the Rice

• 1 cup Wild Blend Rice (Lundberg Wild Blend Rice recommended)
• 1-3/4 cups gluten free chicken broth

For the 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

For the Toppings

• 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

For the 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

Variations

This recipe is wonderfully flexible! Feel free to switch things up based on your preferences or what you have on hand. Here are some fun ideas:

• Swap the protein: Add cooked quinoa or chickpeas for a boost of plant-based protein.
• Change up the greens: If brussels sprouts aren’t your thing, try kale or spinach instead.
• Mix in different nuts: Instead of almonds, use walnuts or pecans for added crunch.
• Add seasonal veggies: Toss in roasted sweet potatoes or carrots for even more flavor.

How to Make Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

Step 1: Cook the Rice

Start by adding your Wild Blend Rice and gluten-free chicken broth to a small saucepan. Bring it to a gentle simmer, then cover with a lid and reduce heat to low. Let it simmer for about 40-50 minutes until the rice is tender. Fluff it with a fork once done and set it aside to cool slightly. This step builds the hearty base of your bowl!

Step 2: Roast the Butternut Squash

Preheat your oven to 400 degrees Fahrenheit. Line a half sheet pan with parchment paper or nonstick foil. Spread out those lovely butternut squash cubes on the pan, drizzle with 1-1/2 tablespoons of olive oil, and sprinkle on garlic powder, chili powder, cinnamon, salt, and pepper. Toss everything together with your fingertips so each piece is coated evenly. Roast them for about 15-20 minutes until tender—this will bring out their natural sweetness!

Step 3: Roast the Brussels Sprouts

While your squash roasts away, prepare another half sheet pan lined with parchment paper. Add those shredded brussels sprouts along with the remaining olive oil, salt, and pepper. Toss them gently as well before placing them in the oven after stirring your squash. They’ll roast together for about 8-10 minutes until they’re golden brown and fragrant—this adds wonderful texture to your bowls!

Step 4: Assemble Everything Together

In a large mixing bowl, combine your cooked rice, roasted butternut squash, roasted brussels sprouts, chopped apples, cheese cubes, nuts or pepitas, and dried cranberries. Drizzle generously with that delightful Fig Balsamic Vinaigrette on top before tossing everything gently to coat all those wonderful flavors together. Serve immediately and enjoy every tasty bite!

With these easy steps in mind, you’re well on your way to creating beautiful Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette that everyone will adore!

Pro Tips for Making Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

Creating a perfect bowl of Wild Rice Harvest goodness is all about those little touches that elevate the dish! Here are some pro tips to ensure your harvest bowls turn out just right:

• Choose Quality Rice: Using a high-quality wild blend rice, like Lundberg Wild Blend, ensures a nutty flavor and firm texture, which makes every bite satisfying.
• Don’t Rush the Roasting: Allowing the butternut squash and Brussels sprouts to roast until golden brown enhances their natural sweetness and adds depth of flavor to your harvest bowls.
• Mix it Up with Seasonal Produce: Feel free to swap in other seasonal vegetables or fruits, such as roasted sweet potatoes or pears, to keep things interesting and tailored to your taste.
• Make Extra Vinaigrette: Making a little extra Fig Balsamic Vinaigrette not only allows you to adjust the flavor to your liking but also gives you delicious dressing for salads or drizzling over leftovers!
• Serve Warm or Cold: These bowls are delicious either way! Serving them warm gives a cozy feel, while chilled bowls make for a refreshing lunch option.

How to Serve Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

Presentation can truly enhance your meal experience. Here are some delightful ways to serve up your beautiful harvest bowls!

Garnishes

• Fresh Herbs: Chopped fresh parsley or chives add a pop of color and freshness that complements the richness of the dish.
• Microgreens: A sprinkle of microgreens on top not only makes the dish visually appealing but also adds a delicate crunch and mild flavor.

Side Dishes

• Roasted Root Vegetables: A medley of carrots, beets, and parsnips roasted until caramelized makes a hearty side that pairs wonderfully with the flavors in your harvest bowl.
• Simple Green Salad: A crisp salad with mixed greens, cucumber, and a light vinaigrette creates a refreshing contrast to the warm rice bowl.
• Quinoa Salad: A protein-packed quinoa salad with cherry tomatoes, cucumber, and a lemon dressing offers an excellent complement without overpowering the main dish.
• Steamed Green Beans: Lightly steamed green beans dressed with olive oil and lemon zest provide a bright and crisp side that rounds out the meal beautifully.

Now you’re ready to impress friends and family with this colorful and nutritious dish! Enjoy every bite of these Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette. Happy cooking!

Make Ahead and Storage

These Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette are perfect for meal prep, making your weeknights easier and healthier. You can prepare components ahead of time, so you have delicious meals ready to go!

Storing Leftovers

• Store any leftover bowls in an airtight container in the refrigerator.
• Consume leftovers within 3-4 days for optimal freshness.
• Keep the dressing separate until you’re ready to serve, to maintain the texture of the ingredients.

Freezing

• To freeze, store the rice and roasted veggies in separate freezer-safe containers.
• They can be frozen for up to 2 months.
• Thaw overnight in the refrigerator before reheating.

Reheating

• For best results, reheat in a microwave or on the stovetop.
• Add a splash of water or broth when reheating to prevent dryness.
• Heat until warmed through, stirring occasionally for even heating.

FAQs

Here are some common questions about this delicious recipe!

Can I use another type of rice for the Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette?

Absolutely! While wild blend rice adds a unique flavor and texture, you can substitute it with brown rice or quinoa. Just adjust cooking times as needed.

How can I customize the Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette?

Feel free to add your favorite seasonal vegetables or nuts. Roasted sweet potatoes, kale, or walnuts would be wonderful additions!

Can I make the Fig Balsamic Vinaigrette ahead of time?

Yes! You can prepare the vinaigrette in advance and store it in a sealed container in the fridge. It will keep well for about a week.

Is this recipe suitable for meal prep?

Definitely! These bowls store well and taste great even after a couple of days in the fridge, making them ideal for meal prepping.

Final Thoughts

I hope you enjoy making these beautiful Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette as much as I do! This recipe is not just about nourishment; it’s about bringing warmth and joy to your table with delightful fall flavors. Each ingredient contributes to a hearty meal that’s perfect for sharing. Dive into this culinary adventure and savor every bite—happy cooking!