Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

If you’re looking for a cozy, vibrant meal that celebrates the flavors of fall, you’ve come to the right place! Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette are a delightful blend of textures and tastes that will warm your heart and fill your belly. This recipe has quickly become one of my favorites because it’s not only delicious but also visually stunning—perfect for impressing guests at family gatherings or enjoying during a busy weeknight dinner.

The combination of roasted butternut squash, crispy brussels sprouts, and crisp apples paired with nutty wild rice makes this dish a wholesome option. And let’s not forget the Fig Balsamic Vinaigrette—it ties everything together beautifully! Whether you’re cooking for yourself or sharing with loved ones, this bowl is sure to bring smiles all around.

Why You’ll Love This Recipe

• Healthy and Wholesome: Packed with nutritious ingredients, this dish is as good for you as it is tasty.
• Easy to Prepare: With straightforward steps, you can whip these bowls up in no time—even on busy nights!
• Family-Friendly: Kids and adults alike will love the sweet and savory flavors in each bite.
• Make-Ahead Convenience: Prep components in advance for an easy assembly when hunger strikes!
• Beautiful Presentation: The colorful veggies and grains make this bowl not just a meal, but a feast for the eyes.

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients to create our Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette. Everything here complements each other perfectly and brings that autumn vibe right to your table.

For the Wild Rice Bowl

• 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
• 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

One of the best things about this recipe is its flexibility! You can easily adapt it to suit your tastes or what you have on hand.

• Change Up the Grains: Substitute quinoa or farro if you’re looking for something different.
• Add More Veggies: Toss in some roasted sweet potatoes or sautéed kale for extra nutrition.
• Go Nut-Free: If allergies are a concern, leave out the nuts and replace them with sunflower seeds.
• Experiment with Cheeses: Try feta or goat cheese instead of cheddar for a different flavor profile.

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 simmer over medium heat. Cover it tightly with a lid, reduce the heat to low, and let it simmer for 40-50 minutes until the rice is tender. Fluffing it with a fork afterwards helps separate the grains, making it light and fluffy.

Step 2: Roast the Butternut Squash

Preheat your oven to 400 degrees Fahrenheit. Line a half sheet pan with parchment paper or nonstick sprayed foil. Place the cubed butternut squash on it along with 1-1/2 tablespoons of extra virgin olive oil, garlic powder, chili powder, cinnamon, salt, and pepper. Toss everything together using your fingers until evenly coated. Roast in the oven for 15-20 minutes until tender—don’t forget to stir halfway through!

Step 3: Roast the Brussels Sprouts

While your squash roasts away, prepare another half sheet pan lined in the same way. Add in shredded brussels sprouts along with remaining olive oil, salt, and pepper. Toss them gently to coat before placing them in the oven after stirring your squash. Roast until they are tender and golden brown—about 8-10 minutes should do!

Step 4: Assemble Your Bowls

In a large mixing bowl, combine all your cooked components: fluffy wild rice, roasted butternut squash, crispy brussels sprouts, chopped apples, cheese cubes, sliced almonds or pepitas, and dried cranberries. Drizzle generously with Fig Balsamic Vinaigrette then toss everything together until well combined. Serve immediately while warm and enjoy every bite!

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

Creating the perfect Wild Rice Harvest Bowls is easier than you think! Here are some tips to ensure your dish turns out beautifully every time.

• Choose Quality Rice: Using a high-quality wild rice blend, like Lundberg, can make a significant difference in flavor and texture, resulting in a more delightful eating experience.

• Experiment with Roasting Times: Different ovens can have varying heat distribution. Keep an eye on your butternut squash and brussels sprouts; you want them tender and caramelized but not burnt!

• Customize Your Ingredients: Feel free to swap ingredients based on your preferences—consider adding roasted sweet potatoes or kale for extra nutrition and flavor!

• Make the Vinaigrette Ahead: Preparing the Fig Balsamic Vinaigrette a day in advance allows the flavors to meld beautifully, enhancing the overall taste of your bowls.

• Serve Warm or Cold: These harvest bowls can be enjoyed warm right after preparation or chilled as a refreshing salad for lunch the next day; both options are delicious!

How to Serve Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

Presenting your Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette in an appealing way can elevate your dining experience. Here are some ideas on how you can serve this vibrant dish.

Garnishes

• Fresh Herbs: Sprinkling chopped fresh parsley or cilantro on top adds a burst of color and freshness that brightens up the dish.
• Crumbled Cheese: Consider adding crumbled feta or goat cheese for a creamy, tangy contrast that complements the sweetness of the figs.

Side Dishes

• Mixed Green Salad: A light green salad with a citrus vinaigrette pairs perfectly, offering a crisp contrast to the hearty bowls.
• Roasted Vegetables: Seasonal roasted veggies like carrots or Brussels sprouts add depth and variety to your meal while keeping with the harvest theme.
• Quinoa Salad: A refreshing quinoa salad tossed with lemon juice, cucumbers, and bell peppers provides a nutty flavor profile that complements the richness of the bowls.
• Soup: A warm bowl of butternut squash soup creates a cozy combination for those chilly fall evenings and enhances the seasonal vibe of your meal.

With these tips and serving suggestions, you’re all set to enjoy your 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! You can easily make them in advance, allowing for quick lunches and dinners throughout the week.

Storing Leftovers

• Item: Allow the bowls to cool completely before storing.
• Item: Transfer leftovers to an airtight container.
• Item: Refrigerate for up to 3-4 days.

Freezing

• Item: Prepare the bowls but do not add the Fig Balsamic Vinaigrette yet.
• Item: Portion the bowls into freezer-safe containers or bags.
• Item: Freeze for up to 2-3 months.

Reheating

• Item: Thaw overnight in the refrigerator if frozen.
• Item: Reheat in the microwave until heated through, about 2-3 minutes.
• Item: Alternatively, reheat on a stovetop over medium heat, stirring occasionally.

FAQs

Have questions? Here are some common inquiries about Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette!

Can I use other types of rice in 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 any long-grain rice or even quinoa for a gluten-free option.

What can I substitute for fig jam in the vinaigrette?

If you don’t have fig jam on hand, you can use honey or maple syrup as a sweetener. This will still provide a deliciously balanced dressing for your Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette.

How do I make these bowls vegan?

To make this dish vegan, simply omit the cheese or substitute it with a plant-based cheese alternative. The rest of the ingredients are already plant-based!

Final Thoughts

I hope you find joy in preparing these beautiful Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette! They’re not only a feast for the eyes but also packed with nutrients and flavors that celebrate fall. Enjoy making this dish at home, and don’t hesitate to share your creations with family and friends. Happy cooking!