Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

If you’re looking for a dish that captures the essence of fall in every bite, then these Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette are just what you need! This recipe is not only colorful and inviting, but it’s also packed with flavors and textures that will make your taste buds dance. Imagine tender wild rice mingling with roasted butternut squash, crispy brussels sprouts, and sweet apples—all brought together by a delightful fig balsamic vinaigrette.

What I love most about this recipe is how versatile it is. Whether you’re hosting a family gathering or just need a comforting meal on a busy weeknight, these bowls fit the bill perfectly. Plus, they’re gluten-free and vegetarian-friendly! So gather your loved ones around the table and enjoy a warm bowl of goodness together.

Why You’ll Love This Recipe

• Easy to prepare: With simple steps and minimal prep time, you can whip up this delicious meal without any hassle.
• Family-friendly: The variety of ingredients makes it appealing to both kids and adults alike!
• Make-ahead convenience: Perfect for meal prep, these bowls can be made ahead of time and stored for easy lunches or dinners.
• Packed with flavor: The unique combination of roasted vegetables and the sweet-tart vinaigrette creates an explosion of flavors that everyone will rave about.

Ingredients You’ll Need

Getting started on these Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette is easy with just a handful of wholesome ingredients. Each one brings its own special flavor to the dish. Here’s what you’ll need:

For the Rice

• 1 cup Wild Blend Rice (Lundberg Wild Blend Rice recommended)
• 1-3/4 cups gluten free chicken broth

For the Roasted Vegetables

• 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
• 9 oz thinly shredded brussels sprouts

For the 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

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

Variations

One of the best things about this recipe is its flexibility! You can easily mix and match ingredients to suit your taste or what you have on hand. Here are some fun ideas:

• Swap the cheese: If you’re looking for a dairy-free option, try using nutritional yeast for a cheesy flavor without the dairy.
• Change up the nuts: If almonds aren’t your thing, feel free to use walnuts or pecans for added crunch.
• Add more greens: Toss in some spinach or kale for extra nutrients and color.
• Switch the fruit: Pears would be an excellent substitute for apples if you’re craving something different!

How to Make Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

Step 1: Cook the Wild Rice

Start by adding your Wild Blend Rice and gluten-free chicken broth into a small saucepan. Bring it to a simmer over medium heat. Cover it with a lid, then reduce the heat to low. Let it simmer gently for about 40-50 minutes until the rice is tender. Fluff it with a fork once it’s done—this helps separate the grains for better texture in your bowl!

Step 2: Roast the Butternut Squash

Preheat your oven to 400 degrees F. Line a half sheet pan with parchment paper or nonstick foil. Spread out those lovely butternut squash cubes in an even layer. Drizzle 1-1/2 tablespoons of olive oil over them, sprinkle garlic powder, chili powder, cinnamon, salt, and pepper. Toss everything together with your fingers so each piece is coated well. Roast them in the oven for about 15-20 minutes until they become tender—make sure to stir halfway through for even roasting!

Step 3: Roast the Brussels Sprouts

While your squash roasts away, prepare another half sheet pan lined as before. Add in those shredded brussels sprouts along with the remaining olive oil, salt, and pepper. Toss them just like you did with the squash! Once you’ve stirred your squash halfway through cooking time, pop this pan in alongside it. Roast for another 8-10 minutes until they are golden brown and tender.

Step 4: Assemble Your Bowls

In a large mixing bowl, combine your cooked rice, roasted butternut squash, roasted brussels sprouts, chopped apples, cubed cheese, sliced almonds or pepitas, and dried cranberries. Now comes my favorite part—drizzle that delicious Fig Balsamic Vinaigrette over everything! Gently toss all those lovely ingredients together until they’re beautifully coated. Serve immediately and enjoy every last bite!

Enjoy sharing this recipe with friends and family—they’re going to love it just as much as I do!

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

Creating the perfect Wild Rice Harvest Bowls is all about those little details that enhance flavor and texture!

• Use high-quality rice: Selecting a good brand of wild rice, like Lundberg Wild Blend Rice, ensures superior flavor and texture that can elevate your dish to restaurant quality.
• Don’t skip the seasoning: Adequately seasoning your butternut squash and brussels sprouts during roasting enhances their natural sweetness and adds depth to your bowl.
• Let it cool slightly before mixing: Allowing your roasted vegetables and rice to cool a bit prevents wilting and ensures your toppings remain fresh and vibrant.
• Customize with seasonal fruits: Feel free to swap in whatever seasonal fruits you have on hand. Pears or pomegranate seeds make delightful additions that can brighten up the dish.
• Make extra vinaigrette: Doubling your Fig Balsamic Vinaigrette recipe not only allows for drizzling on individual servings but also makes for a delicious salad dressing for future meals!

How to Serve Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

Serving these bowls in an inviting way can make mealtime feel even more special! Here are some creative ideas to present this colorful dish beautifully.

Garnishes

• Fresh herbs: A sprinkle of fresh parsley or rosemary adds a burst of color and freshness that complements the rich flavors of the bowl.
• Additional cheese: Crumbled feta or goat cheese provides a tangy contrast that pairs wonderfully with the sweetness of the fig vinaigrette.
• Microgreens: These tiny greens offer a delicate crunch and an elegant touch, making your bowls look gourmet.

Side Dishes

• Roasted Beet Salad: This vibrant salad, tossed in a light vinaigrette, brings earthiness that beautifully contrasts the sweetness of the harvest bowl.
• Garlic Breadsticks: Warm, buttery breadsticks provide a comforting side that complements the wholesome nature of the main dish.
• Steamed Green Beans: Crisp-tender green beans add a pop of color and freshness, balancing out the richness from the cheese and nuts.
• Crispy Chickpeas: Roasted chickpeas seasoned with spices make an excellent crunchy snack on the side, adding extra protein and fiber to your meal.

Make Ahead and Storage

These Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette are perfect for meal prep! You can easily prepare them in advance, making your busy weeknights a breeze.

Storing Leftovers

• Allow the bowls to cool completely before storing.
• Place leftovers in an airtight container.
• Store in the refrigerator for up to 3 days.

Freezing

• Portion out the bowls into freezer-safe containers.
• Seal tightly and label with the date.
• Freeze for up to 2 months for best quality.

Reheating

• Thaw frozen bowls overnight in the refrigerator before reheating.
• Reheat in the microwave until warmed through, about 2-3 minutes.
• Alternatively, reheat in a skillet over medium heat with a splash of water or broth until hot.

FAQs

Here are some common questions you might have about this delicious recipe!

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

Yes! Simply omit the cheese or substitute it with a plant-based cheese alternative.

How do I customize my Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette?

Feel free to add your favorite seasonal veggies or nuts. Kale, sweet potatoes, or walnuts would be great additions!

What can I serve with Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette?

These bowls are a complete meal on their own. However, you could pair them with a light soup or a simple green salad for extra variety.

Are Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette gluten-free?

Absolutely! This recipe is naturally gluten-free when using gluten-free chicken broth as listed.

Final Thoughts

I hope you’re as excited about these Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette as I am! They’re not only beautiful but also packed with flavors and nutrients that celebrate the season. Enjoy making this dish for yourself and your loved ones, and let it bring warmth to your table. Happy cooking!