Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette
Delight in the flavors of fall with our Wild Rice Harvest Bowls featuring Fig Balsamic Vinaigrette. This vibrant dish combines nutrient-rich wild rice with roasted butternut squash and brussels sprouts, finished off with a sweet-tart fig dressing that elevates each bite. Perfect for cozy dinners or festive gatherings, these bowls are not only visually stunning but also packed with wholesome ingredients. Whether you’re hosting a holiday feast or enjoying a simple weeknight meal, this recipe is sure to impress your guests and satisfy your cravings.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
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 apple, chopped
- 3 oz white cheddar cheese, cubed
- 1/3 cup sliced almonds or pepitas
- Fig Balsamic Vinaigrette (made with balsamic vinegar, fig jam, garlic, and olive oil)
Instructions
- Cook the Wild Blend Rice in chicken broth according to package instructions. Fluff and let cool.
- Preheat oven to 400°F. Toss butternut squash with olive oil and spices on a baking sheet; roast for 15-20 minutes until tender.
- Roast shredded brussels sprouts on a separate baking sheet for about 8-10 minutes until golden.
- In a large bowl, combine cooked rice, roasted vegetables, chopped apple, cheese, nuts/seeds, and dried cranberries. Drizzle with Fig Balsamic Vinaigrette and toss gently before serving.
Nutrition
- Serving Size: 1 bowl (about 400g)
- Calories: 525
- Sugar: 14g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 9g
- Protein: 15g
- Cholesterol: 20mg