Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

If you’re looking for a warm, comforting dish that celebrates the flavors of fall, then Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette is just what you need! This recipe has quickly become a favorite in my home. It’s not just visually stunning; it’s packed with wholesome ingredients that nourish both the body and soul. Perfect for busy weeknights or a cozy family gathering, these bowls are as delightful to share as they are to savor.

The combination of earthy wild rice, sweet butternut squash, and crispy brussels sprouts makes each bite a taste of autumn. And let me tell you about that Fig Balsamic Vinaigrette—it’s the cherry on top (or should I say fig?) that ties everything together beautifully!

Why You’ll Love This Recipe

• Easy to make: With simple steps and straightforward ingredients, you’ll be enjoying this dish in no time.
• Family-friendly: Everyone loves a good bowl! It’s easy to customize for picky eaters.
• Meal prep friendly: Make it ahead of time and enjoy delicious leftovers throughout the week.
• Full of flavor: The blend of roasted veggies and tangy vinaigrette creates a mouthwatering experience.
• Nutrient-packed: This dish is loaded with vitamins and minerals from all its wholesome ingredients.

Ingredients You’ll Need

Let’s talk about what goes into these beautiful bowls! The ingredients are not only simple but also wholesome, making this a nourishing meal option. Here’s what you’ll need:

For the Base

• 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

For the Toppings

• 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

This recipe is wonderfully flexible! You can easily adapt it based on your preferences or what you have on hand. Here are some fun ideas:

• Swap the grains: If you’re in the mood for something different, try quinoa or farro instead of wild rice.
• Change up the greens: Kale or spinach would add a lovely twist to this dish!
• Add protein: Toss in some cooked chickpeas or grilled chicken for an extra boost.
• Experiment with nuts: Try walnuts or pecans in place of almonds for added 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 simmer over medium heat. Then cover it with a lid, reduce the heat to low, and let it simmer away for about 40-50 minutes until tender. Fluffing the rice with a fork after cooking lets those grains separate beautifully!

Step 2: Roast the Butternut Squash

Preheat your oven to 400 degrees Fahrenheit. Line a half sheet pan with parchment paper or nonstick foil. Spread out your butternut squash cubes on the pan and drizzle them with 1-1/2 tablespoons of olive oil. Sprinkle on garlic powder, chili powder, cinnamon, salt, and pepper before tossing everything together with your fingertips. Roasting these beauties for 15-20 minutes caramelizes their natural sweetness!

Step 3: Roast the Brussels Sprouts

While your squash is roasting, prepare another sheet pan lined with parchment paper. Add in your shredded brussels sprouts along with the remaining olive oil, salt, and pepper. Toss them just like you did with the squash! Once you stir your squash halfway through roasting, pop these in for about 8-10 minutes until they’re tender and golden brown.

Step 4: Combine Ingredients

In a large mixing bowl, combine your cooked wild rice, roasted butternut squash, roasted brussels sprouts, chopped apples, cheese cubes, sliced almonds (or pepitas), and dried cranberries. Drizzle that lovely Fig Balsamic Vinaigrette over everything and toss gently to coat all those delicious flavors together before serving.

And there you have it! A hearty serving of Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette that’s perfect for sharing—or keeping all to yourself! Enjoy every bite!

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

Creating a beautiful and delicious Wild Rice Harvest Bowl is easier than you think! Here are some pro tips to ensure your dish turns out just right.

• Use Quality Ingredients: Fresh, high-quality ingredients make all the difference in flavor and texture. Opt for seasonal produce to enhance the taste of your harvest bowl.

• Customize Your Veggies: Feel free to swap out butternut squash and brussels sprouts for your favorite fall vegetables like roasted sweet potatoes or kale. This flexibility allows you to make the dish your own!

• Perfectly Cook Your Rice: Always check the cooking instructions on the rice package, as different brands may require slight adjustments in liquid or cooking time. Properly cooked rice is key to a fluffy, satisfying bowl.

• Make Extra Vinaigrette: If you love the fig balsamic vinaigrette (and who wouldn’t?), consider making extra to drizzle over salads or use as a marinade for other dishes throughout the week!

• Serve Warm: This dish is best enjoyed warm, so try to serve it fresh right after preparation. If you need to prepare ahead of time, reheat gently in the oven or microwave before serving.

How to Serve Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

Serving your Wild Rice Harvest Bowls can be just as delightful as making them! Here are some ideas to present this lovely dish that will impress family and friends.

Garnishes

• Chopped fresh herbs: A sprinkle of fresh parsley or thyme adds vibrant color and a burst of flavor that complements the dish beautifully.
• Toasted seeds: Adding a handful of toasted pumpkin seeds not only enhances crunch but also provides a nutty flavor that pairs wonderfully with the other ingredients.

Side Dishes

• Simple Green Salad: A light salad made with mixed greens, cucumber, and a lemon vinaigrette offers a refreshing contrast to the richness of the harvest bowl.
• Roasted Root Vegetables: Carrots, parsnips, and beets drizzled with olive oil and roasted until golden create a hearty side that enhances the autumn theme.
• Creamy Mashed Potatoes: A classic side that works well with any main course; opt for vegan butter and plant-based milk for a creamy texture without dairy.
• Steamed Green Beans: Crisp-tender green beans tossed with lemon zest and garlic provide a bright pop of color and flavor that rounds out your meal perfectly.

With these tips and serving ideas, you’re ready to indulge in a wholesome feast that’s as beautiful as it is delicious. Enjoy every bite of your Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette!

Make Ahead and Storage

These Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette are perfect for meal prep! You can easily make them ahead of time and store them for quick lunches or hearty dinners throughout the week. Here’s how to keep them fresh and delicious.

Storing Leftovers

• Store the assembled bowls in an airtight container in the refrigerator.
• They will stay fresh for up to 4 days.
• Keep the Fig Balsamic Vinaigrette separate until ready to serve to maintain the freshness.

Freezing

• For long-term storage, consider freezing the components separately.
• Cooked wild rice, roasted butternut squash, and brussels sprouts can be frozen in individual containers for up to 3 months.
• Thaw overnight in the refrigerator before reheating.

Reheating

• To reheat, simply warm the rice and roasted vegetables in a microwave or on the stovetop.
• Add a splash of water or broth if needed to keep it moist.
• Drizzle with Fig Balsamic Vinaigrette just before serving for best flavor!

FAQs

If you have questions about making these Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette, you’re not alone! Here are some common queries:

Can I substitute other types of rice?

Absolutely! While wild blend rice is recommended, you can use brown rice, quinoa, or any preferred grain. Just adjust cooking times according to the package instructions.

How can I make Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette vegan?

This recipe is already vegetarian. To make it vegan, simply omit the cheese or use a dairy-free alternative!

What can I use if I don’t have fig jam?

If fig jam isn’t available, try using another fruit preserve like apricot or raspberry. It will still add a lovely sweetness to your vinaigrette!

How do I add protein to these bowls?

Feel free to add your favorite plant-based protein such as chickpeas, lentils, or even grilled tofu for an extra boost!

Final Thoughts

I hope you’re inspired to whip up these beautiful Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette! They are not only visually stunning but also packed with nutritious ingredients that celebrate fall flavors. Enjoy creating this comforting dish in your kitchen, and don’t hesitate to share your variations and experiences. Happy cooking!