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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 520
A vibrant and wholesome bowl combining nutty wild rice, roasted butternut squash, Brussels sprouts, and a sweet-tangy fig balsamic dressing.

Ingredients

Grains and Broth

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

Vegetables and Fruits

  • 3 cups butternut squash cubes (~1 small squash)
  • 1 large apple (chopped)
  • 9 oz thinly shredded brussels sprouts
  • 3 oz white cheddar cheese (cut into cubes)
  • 1/3 cup sliced almonds or pepitas
  • 1/3 cup dried cranberries

Dressing

  • 0.5 cup extra virgin olive oil
  • 0.25 cup balsamic vinegar
  • 1 small garlic clove (pressed or minced)
  • 2 tablespoons fig jam

Seasonings

  • 0.125 teaspoon garlic powder
  • 0.125 teaspoon chili powder
  • 0.125 teaspoon cinnamon

Instructions 

  • Cook rice with broth until tender, then fluff and cool slightly.
  • Roast butternut squash with seasonings at 400°F for 15-20 minutes, stirring halfway.
  • Roast Brussels sprouts with olive oil, salt, and pepper at the same time for 8-10 minutes.
  • Combine cooked rice, roasted vegetables, apples, cheese, almonds, and cranberries in a bowl. Whisk dressing ingredients and drizzle over, tossing to coat.

Notes

Feel free to customize with your favorite nuts or dried fruits for added flavor.
Calories: 520kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Wild Rice