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Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 550
A hearty and colorful bowl combining wild rice, roasted butternut squash, Brussels sprouts, and a sweet fig balsamic vinaigrette for a satisfying meal.

Ingredients

Grains

  • 1 cup Wild Blend Rice (Lundberg Wild Blend Rice recommended)
  • 1.75 cups gluten free chicken broth

Vegetables

  • 3 cups butternut squash cubes (~1 small squash)
  • 9 oz thinly shredded brussels sprouts
  • 1 large apple (chopped)

Dairy & Nuts

  • 3 oz white cheddar cheese (cut into cubes)
  • 1/3 cup sliced almonds or pepitas
  • 1/3 cup dried cranberries

Vinaigrette & Jam

  • 1/2 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 small clove garlic (pressed or minced)
  • 2 Tablespoons fig jam

Seasonings

  • to taste salt and pepper

Instructions 

  • Add rice and broth to a saucepan, simmer for 40-50 minutes until tender, then fluff and cool.
  • Preheat oven to 400°F (200°C). Roast butternut squash with olive oil, garlic powder, chili powder, cinnamon, salt, and pepper for 15-20 minutes until tender.
  • Roast Brussels sprouts with olive oil, salt, and pepper for 8-10 minutes until golden brown.
  • Combine cooked rice, roasted vegetables, apples, cheese, almonds, cranberries, and drizzle with Fig Balsamic Vinaigrette. Toss and serve.

Notes

Feel free to customize with your favorite nuts or dried fruits for added flavor and texture.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: healthy, Vegetables, wild rice