Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette
Enjoy a nourishing and vibrant meal that captures the essence of fall with these Wild Rice Harvest Bowls. This wholesome dish combines roasted butternut squash, crispy brussels sprouts, and sweet apples, harmoniously paired with nutty wild rice. The homemade fig balsamic vinaigrette adds a delightful tang, making it perfect for family gatherings or a cozy weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 4
- Category: Main
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 1 cup wild blend rice
- 1–3/4 cups gluten-free chicken broth
- 3 cups butternut squash (cubed)
- 9 oz shredded brussels sprouts
- 1 large apple (chopped)
- 3 oz white cheddar cheese (cubed)
- 1/3 cup sliced almonds or pepitas
- 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
Instructions
- Cook the rice in chicken broth according to package instructions until tender.
- Roast cubed butternut squash tossed with olive oil and spices at 400°F for 15-20 minutes.
- Roast shredded brussels sprouts on a separate baking sheet for 8-10 minutes.
- In a large bowl, combine cooked rice, roasted veggies, chopped apple, cheese, nuts, and vinaigrette. Toss well and serve warm.
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 12g
- Sodium: 300mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 15mg