Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

If you’re looking for a cozy meal that celebrates the flavors of fall, then you’ve come to the right place! Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette are not only a feast for the eyes but also a delightful mix of textures and tastes. This recipe combines wholesome ingredients that make it perfect for busy weeknights or family gatherings. Each bowl is vibrant and inviting, making it an instant favorite at any table.

What I love most about these harvest bowls is how easy they are to prepare. You’ll find that each ingredient contributes to a comforting and hearty dish that’s as nourishing as it is delicious. Whether you’re hosting friends or just treating yourself to something special, this recipe will surely impress.

Why You’ll Love This Recipe

• Easy Preparation: With simple steps and minimal fuss, you can whip up this delicious meal in no time.
• Family-Friendly Appeal: Everyone will love the colorful veggies and sweet apples, making it a hit with both kids and adults.
• Make-Ahead Convenience: Prep the ingredients ahead of time for quick assembly during busy nights.
• Delicious Flavor: The combination of roasted squash, fresh apples, and fig balsamic vinaigrette creates a flavor explosion in every bite.

Ingredients You’ll Need

These Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette feature simple, wholesome ingredients that shine on their own while coming together beautifully in this dish. Let’s gather what we need!

For the Bowls

• 1 cup Wild Blend Rice (Lundberg Wild Blend Rice recommended)
• 1-3/4 cups gluten free chicken broth
• 3 cups 1” butternut squash cubes (~1 small squash)
• 3 Tablespoons extra virgin olive oil (divided)
• 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
• 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

For the 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

Variations

One of the best things about this recipe is its flexibility! You can easily adapt it based on what you have on hand or your personal preferences.

• Add more greens: Toss in some spinach or kale for extra nutrients.
• Change up the nuts: Swap out almonds for walnuts or pecans for a different crunch.
• Try different cheeses: Use feta or goat cheese instead of cheddar for a tangy twist.
• Incorporate other veggies: Carrots or sweet potatoes would make great additions to this colorful bowl.

How to Make Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

Step 1: Cook the Wild Blend Rice

Start by adding the Wild Blend Rice and gluten-free chicken broth to a small saucepan. Bring it to a simmer, cover it with a lid, and reduce the heat to low. This step is essential because cooking the rice slowly allows it to absorb all those wonderful flavors. After 40-50 minutes, check if it’s tender. Fluff it with a fork before setting it aside to cool slightly.

Step 2: Roast the Butternut Squash

Preheat your oven to 400 degrees Fahrenheit. On a lined half sheet pan, toss your butternut squash cubes with 1-1/2 tablespoons of olive oil along with garlic powder, chili powder, cinnamon, salt, and pepper. Roasting brings out the natural sweetness of the squash while creating crispy edges that add texture. Roast these beauties for 15-20 minutes until they’re tender; be sure to stir halfway through for even cooking.

Step 3: Roast Brussels Sprouts

While your squash is roasting away, line another half sheet pan with parchment paper and add your shredded brussels sprouts. Drizzle them with the remaining olive oil along with salt and pepper. Toss them well before popping them into the oven alongside the squash after its first stir. Roast for about 8-10 minutes until they are tender and golden brown—this adds such delightful flavor!

Step 4: Assemble Your Bowls

In a large mixing bowl, combine your cooked rice, roasted butternut squash, roasted brussels sprouts, chopped apples, white cheddar cheese cubes, sliced almonds (or pepitas), and dried cranberries. Drizzle your Fig Balsamic Vinaigrette over everything and give it a gentle toss to coat all those lovely ingredients evenly. Serve immediately and enjoy!

There you have it—a beautiful display of colors and flavors in every bite! These Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette are sure to become a staple in your kitchen this season!

Pro Tips for Making Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

Creating the perfect Wild Rice Harvest Bowl is all about attention to detail and a little bit of love! Here are some tips to elevate your dish:

• Choose the right rice: Opting for quality wild blend rice, like Lundberg’s, not only enhances flavor but also adds a beautiful texture and nutty taste that complements the other ingredients beautifully.

• Perfectly roast your veggies: Ensure your butternut squash and brussels sprouts are tender and slightly caramelized by roasting them at high heat. This brings out their natural sweetness and adds depth to your bowl.

• Make it colorful: When adding ingredients like apples and cranberries, think about color contrast. A mix of vibrant ingredients not only makes the dish visually appealing but also ensures a variety of flavors in each bite.

• Adjust the seasoning: Don’t be shy about tasting as you go! Adjusting salt, pepper, or even adding more fig jam to the vinaigrette can really personalize the flavor profile to your liking.

• Try different nuts or seeds: If you’re feeling adventurous, substitute sliced almonds with walnuts or sunflower seeds. Each option offers a unique crunch and taste that can change up the whole vibe of your harvest bowl!

How to Serve Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

These harvest bowls are not only delicious but also stunningly beautiful! Presenting them well makes all the difference. Here are some ideas on how to serve this delightful dish.

Garnishes

• Fresh herbs: A sprinkle of fresh parsley or thyme adds a burst of flavor and a pop of green that brightens up the bowl.
• Crumbled cheese: For an extra touch of creaminess, consider adding crumbled feta or goat cheese if you enjoy those flavors—just skip if you prefer dairy-free options.

Side Dishes

• Mixed Green Salad: A simple salad with mixed greens, cherry tomatoes, cucumbers, and a light vinaigrette pairs perfectly. It adds freshness and balances the rich flavors of the harvest bowl.

• Roasted Beet Salad: The earthiness of roasted beets complements the sweetness of the butternut squash while providing a lovely color contrast.

• Quinoa Salad: A light quinoa salad with lemon dressing can add another layer of protein while keeping things healthy and satisfying.

• Stuffed Acorn Squash: For an extra fall flourish, consider serving stuffed acorn squash alongside. The sweet filling will mirror the flavors in your harvest bowl beautifully!

Enjoy crafting these delightful bowls; they’re sure to become a favorite for gatherings or cozy nights in!

Make Ahead and Storage

Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette are not only delicious but also perfect for meal prep! You can make them ahead of time to enjoy throughout the week. Here’s how to store and manage your leftovers effectively.

Storing Leftovers

• Store any leftover bowls in an airtight container.
• Keep in the refrigerator for up to 3 days.
• To maintain freshness, separate the vinaigrette from the salad components until ready to serve.

Freezing

• For best results, freeze the rice and roasted vegetables separately from fresh ingredients like apples and cheese.
• Place each component in freezer-safe bags or containers, removing as much air as possible.
• Use within 1-2 months for optimal flavor and texture.

Reheating

• Thaw overnight in the refrigerator before reheating if frozen.
• Heat gently in a microwave or on the stovetop over low heat, adding a splash of water or broth if needed to prevent drying out.
• Serve with fresh vinaigrette drizzled on just before enjoying!

FAQs

Here are some common questions you might have about making Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette.

Can I use other types of rice for Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette?

Absolutely! While wild rice adds a unique flavor and texture, you can substitute it with brown rice or quinoa if preferred. Just adjust cooking times accordingly.

How can I make Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette vegan?

This recipe is already vegetarian! To make it fully vegan, simply omit the cheese or substitute it with a plant-based cheese alternative.

What other toppings can I add to my Wild Rice Harvest Bowls?

Feel free to customize your bowls! Consider adding roasted chickpeas, avocado slices, or sunflower seeds for extra crunch and nutrition.

How long do Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette last in the fridge?

These bowls will stay fresh in the refrigerator for up to 3 days when stored properly in an airtight container.

Final Thoughts

I hope you find joy in creating these Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette! This recipe is special because it combines wholesome ingredients that celebrate fall’s bounty while being vibrant and satisfying. Enjoy making it for yourself or sharing it with loved ones. Trust me; this dish is bound to become a favorite that warms your heart and fills your belly!