Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette
If you’re searching for a vibrant and nutritious dish that embodies the flavors of fall, look no further than Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette. This delightful recipe combines wholesome ingredients like roasted butternut squash, crisp Brussels sprouts, and sweet apples, all drizzled with a tangy fig balsamic vinaigrette. Not only does it make for an eye-catching presentation, but it also offers a hearty yet light meal that fits perfectly into busy weeknights or cozy family dinners.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 4
- Category: Main
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 1 cup Wild Blend Rice
- 1–3/4 cups gluten-free chicken broth
- 3 cups butternut squash (cubed)
- 9 oz shredded Brussels sprouts
- 1 large apple (chopped)
- 1/3 cup sliced almonds or pepitas
- Fig Balsamic Vinaigrette (made with olive oil, balsamic vinegar, garlic, and fig jam)
Instructions
- Cook the Wild Blend Rice in gluten-free chicken broth according to package instructions until tender.
- Preheat oven to 400°F. Toss butternut squash cubes with olive oil and seasonings; roast for 15-20 minutes until tender.
- On a separate tray, roast shredded Brussels sprouts with remaining olive oil for 8-10 minutes until golden brown.
- In a large bowl, combine cooked rice, roasted vegetables, chopped apple, nuts or seeds, and drizzle with fig balsamic vinaigrette before tossing gently to coat.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 420
- Sugar: 10g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg