If you’re looking for a cozy and colorful dish that celebrates the flavors of fall, you’ve come to the right place! Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette are not only delicious but also a feast for the eyes. Each bowl is packed with wholesome ingredients that create a symphony of textures and tastes. This recipe is one of my favorites because it’s perfect for busy weeknights or family gatherings where everyone can enjoy a healthy meal together.
The combination of nutty wild rice, sweet roasted butternut squash, and crunchy brussels sprouts makes this dish stand out from your usual dinner options. Plus, the Fig Balsamic Vinaigrette adds a touch of sweetness that ties everything together beautifully. You can easily whip it up in about 75 minutes, making it an ideal choice for any occasion!
Why You’ll Love This Recipe
- Easy to Prepare: This recipe comes together in just 10 minutes of prep time, making it a quick option for any weeknight.
- Family-Friendly Appeal: With its colorful ingredients and delicious flavors, this meal is sure to please even picky eaters!
- Make-Ahead Convenience: You can prepare the components ahead of time and toss them together when you’re ready to eat.
- Nutritious Ingredients: Packed with vitamins and nutrients, this dish offers a healthy balance of carbs, protein, and fiber.
- Delicious Flavor Profile: The combination of savory and sweet makes every bite a delightful experience.
Ingredients You’ll Need
I love how simple and wholesome these ingredients are! They come together to create a vibrant dish that is as nutritious as it is tasty. Here’s what you’ll need:
For the Bowls
- 1 cup Wild Blend Rice (Lundberg Wild Blend Rice recommended)
- 1-3/4 cups gluten-free chicken broth
- 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 to taste
- 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 to taste
Variations
This recipe is super flexible, which means you can customize it based on your preferences or what you have in your pantry. Here are some fun ideas to switch things up:
- Swap the Grain: If wild rice isn’t your thing, try quinoa or farro for a different texture and flavor.
- Add More Veggies: Feel free to toss in other seasonal vegetables like roasted carrots or beets for added color and nutrition.
- Change Up the Cheese: If you’re looking for something different, goat cheese or feta can add a tangy twist.
- Switch the Nuts: Use walnuts or pecans instead of almonds or pepitas for a different crunch.
How to Make Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette
Step 1: Cook the Wild Rice
Start by adding your Wild Blend Rice and gluten-free chicken broth to a small saucepan. Bring it to a gentle simmer and cover with a lid. Lower the heat and let it simmer for about 40-50 minutes until it’s tender. Fluffing it with a fork at the end will give it that lovely light texture we all love!
Step 2: Roast the Butternut Squash
While your rice is cooking, preheat your oven to 400 degrees Fahrenheit. Line a half sheet pan with parchment paper or nonstick foil. Toss your butternut squash cubes with 1-1/2 tablespoons of olive oil, garlic powder, chili powder, cinnamon, salt, and pepper. This roasting step brings out their natural sweetness! Roast them for about 15-20 minutes until they’re tender.
Step 3: Roast the Brussels Sprouts
Next up, line another half sheet pan with parchment paper or nonstick foil. Add your shredded brussels sprouts along with the remaining olive oil, salt, and pepper. Toss them just like you did with the squash! Once you’ve stirred the squash halfway through cooking time, pop these in too. Roast until they’re golden brown—about 8-10 minutes should do it.
Step 4: Combine Everything
In a large mixing bowl, combine your cooked rice with roasted butternut squash, roasted brussels sprouts, chopped apples, cheese cubes, almonds (or pepitas), and dried cranberries. Drizzle generously with Fig Balsamic Vinaigrette before tossing everything gently to coat. Serve warm and enjoy every flavorful bite!
Now you have all you need to make these beautiful Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette—a great choice whether you’re cooking for yourself or entertaining guests!
Pro Tips for Making Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette
Cooking can be a delightful adventure, and these tips will help you create the most scrumptious Wild Rice Harvest Bowls!
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Rinse Your Rice: Rinsing the wild rice before cooking helps remove excess starch, resulting in a fluffier texture that enhances the overall dish.
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Use Fresh Ingredients: Opt for fresh butternut squash and crisp apples for better flavor and nutrition. Fresh produce not only tastes better but also brings a vibrant color to your bowls.
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Customize Your Protein: If you’re looking to add more protein to your meal, consider tossing in roasted chickpeas or grilled chicken alternatives. This adds heartiness without compromising the dish’s integrity.
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Make Extra Vinaigrette: Having extra Fig Balsamic Vinaigrette on hand allows you to drizzle more over leftovers or add it to salads throughout the week for a tangy kick.
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Prep Ahead: Cook the rice and roast the veggies a day in advance. When you’re ready to serve, simply combine everything, dress with the vinaigrette, and enjoy! This makes for quick weeknight meals.
How to Serve Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette
Serving these vibrant bowls is just as fun as preparing them! You can create an inviting presentation that will impress family and friends alike.
Garnishes
- Chopped Fresh Herbs: A sprinkle of fresh parsley or cilantro adds a burst of color and freshness that brightens up each bite.
- Crumbled Feta Cheese Alternative: For those who enjoy a bit of tanginess, crumbled feta cheese alternative can provide a creamy contrast to the crunchy elements.
- Pomegranate Seeds: Adding pomegranate seeds not only gives a pop of color but also infuses a sweet-tart flavor that complements the dish beautifully.
Side Dishes
- Quinoa Salad: A light quinoa salad mixed with cucumbers, tomatoes, and lemon vinaigrette offers a refreshing contrast and balances out the richness of the harvest bowls.
- Roasted Vegetable Medley: Pair your harvest bowls with a medley of roasted seasonal vegetables like carrots, zucchini, and bell peppers for added texture and flavor.
- Simple Green Salad: A simple green salad dressed with olive oil and lemon can cleanse the palate while adding crunch to your meal.
- Sweet Potato Fries: Crispy sweet potato fries are not only delicious but also provide an extra dose of fall flavors that harmonize perfectly with your harvest bowls.
Now you have all you need to make your Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette an unforgettable meal! Enjoy every bite!
Make Ahead and Storage
Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette are perfect for meal prep! This dish not only packs beautifully but also stays delicious over time, making it an ideal choice for busy weeknight dinners or lunch on-the-go.
Storing Leftovers
- Allow the rice bowls to cool completely before storing.
- Place them in an airtight container in the refrigerator.
- Consume within 3-5 days for the best flavor and quality.
Freezing
- Portion out the bowls into freezer-safe containers.
- Make sure to leave some space at the top, as the ingredients may expand when frozen.
- Label with the date and consume within 2-3 months for optimal taste.
Reheating
- Thaw overnight in the refrigerator if frozen.
- Reheat in a microwave-safe dish; cover and heat on medium power until warmed through, stirring occasionally.
- Alternatively, reheat on a stovetop over low heat, adding a splash of water or broth if needed to keep it moist.
FAQs
Here are some common questions about Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette!
Can I use regular rice instead of wild rice for this recipe?
While wild rice offers a unique texture and flavor, you can substitute it with brown rice or another whole grain. Just be sure to adjust cooking times according to the type of rice you choose.
How do I make Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette more filling?
To add more protein, consider incorporating chickpeas or grilled chicken. You can also include cooked quinoa or other grains for extra heartiness!
Is there a way to customize Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette?
Absolutely! Feel free to swap out seasonal vegetables, use different nuts or seeds, or try various fruits. The vinaigrette is versatile too—experiment with different jams for varied flavors!
Final Thoughts
I hope you find joy in preparing these Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette. They embody the essence of fall and are packed with vibrant flavors that celebrate fresh ingredients! Enjoy making this delightful recipe and share it with your loved ones—it’s sure to become a favorite at your table. Happy cooking!
Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette
Indulge in the warmth and richness of Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette, a dish that beautifully encapsulates the flavors of fall. Each bowl is a vibrant medley of nutty wild rice, roasted butternut squash, and crispy brussels sprouts, all drizzled with a sweet and tangy fig balsamic dressing. Perfect for busy weeknights or family gatherings, this recipe is as nutritious as it is visually appealing. Packed with wholesome ingredients and easy to prepare, these harvest bowls are sure to please everyone at your table.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
- 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 or 2 small apples, chopped
- 3 oz white cheddar cheese, cubed
- 1/3 cup sliced almonds or pepitas
- 1/3 cup dried cranberries
- 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
Instructions
- Cook the Wild Blend Rice in gluten-free chicken broth according to package instructions (about 40-50 minutes).
- Preheat your oven to 400°F. Toss butternut squash cubes with olive oil and spices; roast for 15-20 minutes.
- On another baking sheet, roast shredded brussels sprouts with olive oil until golden (8-10 minutes).
- In a large bowl, combine cooked rice, roasted vegetables, chopped apples, cheese cubes, nuts or seeds, and dried cranberries. Drizzle with Fig Balsamic Vinaigrette and toss gently.
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 540
- Sugar: 15g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 15mg
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