Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette Recipe
A hearty and flavorful Wild Rice Harvest Bowl featuring nutty wild blend rice, roasted butternut squash, caramelized Brussels sprouts, crisp apples, crunchy almonds, and sweet dried cranberries, all tossed in a tangy and sweet fig balsamic vinaigrette. This nutrient-rich bowl combines warm roasted vegetables and fall flavors for a comforting, gluten-free meal perfect for autumn or any time you crave a wholesome, colorful dish.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Grains and Broth
- 1 cup Wild Blend Rice (Lundberg Wild Blend Rice recommended)
- 1–3/4 cups gluten free chicken broth
Roasted Vegetables
- 3 cups 1” butternut squash cubes (~1 small squash)
- 1/8 teaspoon garlic powder
- 1/8 teaspoon chili powder
- 1/8 teaspoon cinnamon
- salt and pepper, to taste
- 9 oz thinly shredded Brussels sprouts
- 3 Tablespoons extra virgin olive oil (divided)
Mix-ins and Toppings
- 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
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, to taste
Instructions
- Cook the rice: In a small saucepan, combine the wild blend rice and gluten-free chicken broth. Bring it to a simmer over medium-high heat, then cover with a lid, turn heat down to low, and let it gently simmer for 40-50 minutes or until the rice is tender and liquid is absorbed. Fluff the rice with a fork and set aside to cool slightly.
- Roast the butternut squash: Preheat the oven to 400°F (200°C). Line a half sheet pan with parchment paper or foil sprayed with nonstick spray. Toss the butternut squash cubes with 1 1/2 tablespoons of extra virgin olive oil, garlic powder, chili powder, cinnamon, salt, and pepper using your fingertips to coat evenly. Spread in a single layer and roast for 15-20 minutes, stirring halfway through, until tender. Set aside to cool slightly.
- Roast the Brussels sprouts: While the squash roasts, line another half sheet pan with parchment paper or sprayed foil. Toss the shredded Brussels sprouts with the remaining 1 1/2 tablespoons of olive oil, salt, and pepper until evenly coated. Add to the oven after stirring the squash and roast both pans together for 8-10 minutes until the sprouts are tender and golden brown. Set aside to cool slightly.
- Make the Fig Balsamic Vinaigrette: In a bowl or jar with a tight-fitting lid, combine the extra virgin olive oil, balsamic vinegar, pressed garlic, and fig jam. Whisk or shake vigorously to combine. You may microwave the mixture for 15-20 seconds to help melt the fig jam for better mixing. Taste and adjust seasoning with salt, pepper, or more fig jam as desired. The vinaigrette can be made up to 5 days ahead and stored refrigerated.
- Assemble the harvest bowls: In a large mixing bowl, combine the cooked wild rice, roasted butternut squash, roasted Brussels sprouts, chopped apples, cubed white cheddar cheese, sliced almonds or pepitas, and dried cranberries. Drizzle the fig balsamic vinaigrette over the top, then toss gently to coat all ingredients evenly. Serve immediately and enjoy the blend of textures and flavors.
Notes
- Use gluten-free chicken broth to keep the recipe gluten free.
- Adjust the amount of fig jam in the dressing to balance sweetness to your liking.
- You can substitute pepitas for almonds for a different crunch and flavor.
- This bowl can be served warm or at room temperature.
- Make the vinaigrette ahead to save time; flavors deepen when it sits.
- Leftovers keep well refrigerated for up to 3 days.
Keywords: wild rice bowl, roasted squash, Brussels sprouts, fig balsamic vinaigrette, fall recipe, gluten free, harvest bowl, healthy bowl
