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–+ servings

Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

A delightful fusion of flavors and colors that capture the essence of fall, combining earthy tones of wild rice with sweet and tangy accents from fig balsamic vinaigrette.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Calories: 350
Ingredients Method Nutrition

Ingredients
  

  • 1 cup Wild Blend Rice Lundberg Wild Blend Rice recommended.
  • 1.75 cups gluten free chicken broth Use low sodium if preferred.
  • 3 cups butternut squash cubes About 1 small squash.
  • 3 Tablespoons extra virgin olive oil Divided for roasting and dressing.
  • 0.125 teaspoon garlic powder Adds depth to the squash.
  • 0.125 teaspoon chili powder For a hint of warmth.
  • 0.125 teaspoon cinnamon Enhances fall flavors.
  • salt and pepper To taste.
  • 9 oz thinly shredded brussels sprouts Fresh or frozen can be used.
  • 1 large or 2 small apples Chopped for sweetness and crunch.
  • 3 oz white cheddar cheese Cut into cubes for creaminess.
  • 0.33 cup sliced almonds or pepitas For added texture and nutrition.
  • 0.33 cup dried cranberries Adds a burst of sweetness.
  • 0.5 cup extra virgin olive oil For the vinaigrette base.
  • 0.25 cup balsamic vinegar Provides acidity and richness.
  • 1 small clove garlic Pressed or very finely minced for flavor depth.
  • 2 Tablespoons fig jam Sweetens the vinaigrette beautifully.
  • salt and pepper To taste for the vinaigrette.

Method
 

  1. Add Wild Blend Rice and chicken broth to a small saucepan then bring to a simmer, place a lid on top, turn heat down to low, and simmer for 40-50 minutes or until rice is tender. Fluff with a fork then set aside to cool slightly.
  2. Preheat oven to 400 degrees Fahrenheit. Line a half sheet pan with parchment paper or nonstick sprayed foil then add butternut squash cubes, 1-1/2 Tablespoons extra virgin olive oil, garlic powder, chili powder, cinnamon, salt, and pepper then toss with your fingertips to evenly coat. Roast for 15-20 minutes, or until squash is tender, stirring halfway through.
  3. Meanwhile, line another half sheet pan with parchment paper or nonstick sprayed foil then add shredded brussels sprouts, remaining 1-1/2 Tablespoons extra virgin olive oil, salt, and pepper then toss with your fingertips to evenly coat. Add to the oven after stirring the squash then roast together for 8-10 minutes or until brussels sprouts are tender and golden brown.
  4. In a large mixing bowl add cooked rice, roasted butternut squash, roasted brussels sprouts, chopped apples, cheese cubes, sliced almonds or pepitas, and dried cranberries. Drizzle Fig Balsamic Vinaigrette on top then toss to coat everything evenly before serving.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 3gCholesterol: 20mgSodium: 300mgFiber: 5gSugar: 10g

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