Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

If you’re looking for a cozy, vibrant dish that celebrates the flavors of fall, then you’ve come to the right place! Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette are not just a feast for the eyes; they are packed with wholesome ingredients that nourish your body and soul. This recipe has quickly become a favorite in my home, making appearances at family gatherings and busy weeknights alike. The combination of roasted butternut squash, crispy brussels sprouts, and sweet apples creates a symphony of flavors that is both satisfying and memorable.

What I love most about these harvest bowls is their versatility. They can easily be customized based on what you have on hand or what’s in season. Plus, the fig balsamic vinaigrette adds a delightful touch that brings everything together beautifully. Whether you’re serving it as a main course or as a side dish, this recipe is sure to impress!

Why You’ll Love This Recipe

• Easy to prepare: With simple steps and minimal prep time, you’ll have this delicious meal on the table in no time.
• Family-friendly: Kids will love the sweet and savory flavors while sneaking in some veggies without even noticing!
• Make-ahead convenience: This dish holds up well in the fridge, making it perfect for meal prep or leftovers throughout the week.
• Seasonal goodness: Packed with fall-inspired ingredients like butternut squash and cranberries, it’s a celebration of autumn’s bounty.

Ingredients You’ll Need

Gathering your ingredients for Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette is part of the fun! These are simple, wholesome ingredients that come together to create something truly special. Let’s take a look at what you’ll 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
• 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

Variations

One of the best things about Wild Rice Harvest Bowls is how flexible they can be! Feel free to get creative with your ingredients based on your preferences or what you have available.

• Swap the protein: Add cooked quinoa, chickpeas, or even grilled chicken for an extra boost of protein.
• Change up the cheese: Try using feta or goat cheese instead of cheddar for a tangy twist.
• Add more greens: Toss in some spinach or kale for added nutrition and color.
• Experiment with nuts: Swap almonds for walnuts or pecans to change up the texture and flavor profile.

How to Make Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

Step 1: Cook the Wild Rice

Start by adding the Wild Blend Rice along with gluten free chicken broth to a small saucepan. Bring it to a simmer over medium heat. Cover with a lid and reduce heat to low, allowing it to gently simmer for about 40-50 minutes until tender. Fluffing it with a fork afterward ensures that each grain remains separate and light. This step is crucial because perfectly cooked rice serves as the foundation of our bowls.

Step 2: Roast the Butternut Squash

Preheat your oven to 400 degrees F while preparing your butternut squash. Grab a half sheet pan and line it with parchment paper or nonstick foil—this makes cleanup easy! Toss those beautiful squash cubes with 1-1/2 Tablespoons of olive oil, garlic powder, chili powder, cinnamon, salt, and pepper. Spread them out evenly on the pan so they roast nicely without steaming. Roast for about 15-20 minutes until they’re tender. The roasting caramelizes their natural sugars, enhancing their sweetness.

Step 3: Roast Brussels Sprouts

While your squash roasts, prepare another half sheet pan lined similarly. Add your shredded brussels sprouts along with the remaining olive oil, salt, and pepper—tossing them well ensures even seasoning. Once you’ve stirred halfway through cooking your squash at around 10 minutes left on its timer, pop this pan into the oven too. Roasting brussels sprouts until they become golden brown brings out their nutty flavor!

Step 4: Combine Everything

In a large mixing bowl, combine your cooked rice with roasted butternut squash and brussels sprouts. Add chopped apples for sweetness and cubes of white cheddar cheese for creaminess! Finish off by sprinkling sliced almonds or pepitas along with dried cranberries for added crunch and flavor contrast. Drizzle generously with your homemade Fig Balsamic Vinaigrette before gently tossing everything together until well-coated.

There you have it—a stunning bowl filled with vibrant colors and flavors that will warm your heart! Enjoy every bite of these Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette; they truly celebrate all that autumn has to offer!

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

Making these delightful Wild Rice Harvest Bowls is easy, and with a few helpful tips, you can elevate the dish even further!

• Use high-quality rice: Opting for a good brand of wild rice, like Lundberg Wild Blend Rice, ensures a better texture and flavor, making your dish more satisfying.
• Roast until golden: Don’t rush the roasting process! Allow your butternut squash and brussels sprouts to develop a golden-brown color for enhanced sweetness and depth of flavor.
• Customize your toppings: Feel free to swap out the cheese or nuts based on your preferences or dietary needs. Feta or goat cheese can add a tangy twist, while walnuts or sunflower seeds provide different textures.
• Make the vinaigrette in advance: Preparing your Fig Balsamic Vinaigrette the day before allows the flavors to meld beautifully. Just remember to give it a good shake before drizzling!
• Serve warm or cold: These harvest bowls are versatile! Enjoy them warm right after preparation or refrigerate them for a refreshing cold meal later.

How to Serve Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

Presenting your Wild Rice Harvest Bowls can turn a simple meal into an inviting feast. Here are some fun ideas to make your dish not only taste amazing but look beautiful too!

Garnishes

• Fresh herbs: Chopped parsley or thyme adds a vibrant pop of color and enhances freshness.
• Crumbled cheese: Adding crumbled feta or goat cheese on top gives a creamy texture that beautifully contrasts with the other ingredients.
• Microgreens: A sprinkle of microgreens adds an elegant touch and boosts nutritional value.

Side Dishes

• Mixed Green Salad: A light salad with arugula, cherry tomatoes, and a lemon vinaigrette pairs well, adding brightness to your meal.
• Roasted Root Vegetables: Carrots, beets, and sweet potatoes tossed in olive oil and herbs complement the flavors of the harvest bowl perfectly while adding more seasonal goodness.
• Quinoa Salad: A protein-packed quinoa salad mixed with diced cucumbers, bell peppers, and lemon dressing provides an extra layer of nutrition and flavor harmony.
• Steamed Green Beans: Crisp-tender green beans seasoned with garlic create a crunchy contrast that balances the richness of the bowls.

With these serving suggestions and pro tips in mind, you’re all set to impress friends and family with this wholesome, delicious dish! Enjoy every bite!

Make Ahead and Storage

Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette are the perfect choice for meal prep! These bowls not only taste delicious but also keep well, making them a fantastic option for busy weekdays.

Storing Leftovers

• Allow the bowls to cool completely before storing.
• Transfer to an airtight container and refrigerate.
• Enjoy leftovers within 3-5 days for best flavor and freshness.

Freezing

• Assemble the bowls without the vinaigrette for freezing.
• Place in freezer-safe containers or bags, removing excess air to prevent freezer burn.
• Freeze for up to 2-3 months. When ready to enjoy, thaw overnight in the refrigerator.

Reheating

• For best results, reheat in the oven at 350°F (175°C) until warmed through (about 15-20 minutes).
• Alternatively, use a microwave-safe dish and heat on medium power in 1-minute intervals until hot.

FAQs

Here are some common questions about Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette that might help you!

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

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

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

Feel free to add your favorite seasonal vegetables or nuts. This recipe is versatile, so mix and match based on what you have on hand!

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

These bowls are hearty enough to stand alone as a main dish but pair beautifully with a simple green salad or roasted veggies for extra sides.

Final Thoughts

I hope you find joy in making these Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette! They’re not just a feast for your palate but also for your eyes, embodying all that is lovely about fall. Whether it’s meal prepping for the week ahead or enjoying them fresh out of the oven, I invite you to savor every bite. Happy cooking!