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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 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.

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 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

  1. Cook the Wild Blend Rice in gluten-free chicken broth according to package instructions (about 40-50 minutes).
  2. Preheat your oven to 400°F. Toss butternut squash cubes with olive oil and spices; roast for 15-20 minutes.
  3. On another baking sheet, roast shredded brussels sprouts with olive oil until golden (8-10 minutes).
  4. 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

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