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Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette
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Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette are the ultimate fall dish that combines warmth, nutrition, and vibrant flavors. This delightful meal features a hearty base of wild blend rice cooked in savory gluten-free chicken broth, topped with sweet roasted butternut squash, crunchy brussels sprouts, and crisp apples. Each bowl is drizzled with a luscious fig balsamic vinaigrette that ties all the ingredients together beautifully.

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
  • 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 chopped apples
  • 3 oz white cheddar cheese (optional)
  • 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 finely minced)
  • 2 tablespoons fig jam

Instructions

  1. Cook 1 cup of wild blend rice in 1-3/4 cups of gluten-free chicken broth according to package instructions until tender.
  2. Preheat oven to 400°F (200°C). On a lined baking sheet, toss 3 cups of butternut squash cubes with 1.5 tablespoons olive oil, garlic powder, chili powder, cinnamon, salt, and pepper. Roast for 15-20 minutes until tender.
  3. On another lined baking sheet, toss 9 oz of shredded brussels sprouts with remaining olive oil and seasonings; roast for 8-10 minutes until golden brown.
  4. In a large bowl, combine cooked rice with roasted vegetables, chopped apples, cheese (if using), nuts or pepitas, and dried cranberries. Drizzle with fig balsamic vinaigrette before serving.

Nutrition

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