Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette
Indulge in the warm flavors of fall with these Wild Rice Harvest Bowls featuring a delightful Fig Balsamic Vinaigrette. This nourishing dish combines tender butternut squash, crunchy brussels sprouts, and sweet apples, creating a vibrant meal that’s as pleasing to the eye as it is to the taste buds. Perfect for busy weeknights or family gatherings, this recipe is not only easy to prepare but also ideal for meal prep. Enjoy leftovers throughout the week or serve at your next cozy gathering—this bowl will quickly become a favorite!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup Wild Blend Rice
- 1–3/4 cups gluten-free chicken broth
- 3 cups butternut squash (cubed)
- 9 oz brussels sprouts (shredded)
- 1 large apple (chopped)
- 1/3 cup sliced almonds or pepitas
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons fig jam
Instructions
- Cook the Wild Blend Rice in gluten-free chicken broth according to package instructions until tender.
- Preheat your oven to 400°F. Toss butternut squash cubes with olive oil and spices, then roast for 15-20 minutes until tender. On a separate pan, roast shredded brussels sprouts for about 8-10 minutes until golden.
- In a large bowl, combine cooked rice, roasted vegetables, chopped apple, and nuts.
- Whisk together vinaigrette ingredients and drizzle over the bowl mixture. Toss gently to combine.
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 520
- Sugar: 12g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg