Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

If you’re looking for a cozy dish that captures the essence of fall, then these Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette are just what you need! Packed with vibrant colors and delicious flavors, this recipe is a celebration of the season’s best ingredients. Whether it’s a busy weeknight or a family gathering, this dish brings warmth and joy to the table.

I absolutely love how versatile and nourishing these bowls are. They’re not only beautiful to look at, but they also provide a hearty meal that everyone will enjoy. Plus, you can easily customize them based on what you have on hand!

Why You’ll Love This Recipe

• Nutritious and Wholesome: These bowls are filled with healthy ingredients like butternut squash and brussels sprouts, making each bite good for you.
• Easy to Make: With simple steps and minimal prep time, you’ll have a delicious meal ready in no time.
• Perfect for Meal Prep: Make a big batch and store leftovers for quick lunches throughout the week—just reheat and enjoy!
• Family-Friendly Appeal: Kids love the sweet apples and chewy cranberries, while adults appreciate the savory flavors of the roasted veggies.
• Stunning Presentation: The vibrant colors make this dish a showstopper at any gathering or special occasion.

Ingredients You’ll Need

Creating these Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette is all about using simple, wholesome ingredients that come together beautifully. Here’s what you’ll need:

For the Bowl

• 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 these harvest bowls is their flexibility! Feel free to mix and match ingredients based on your preferences or what you have on hand. Here are some ideas:

• Add more greens: Toss in some fresh spinach or kale for added nutrients.
• Change up the cheese: Swap white cheddar for feta or goat cheese for different flavors.
• Include other nuts: Use walnuts or pecans instead of almonds for a delightful crunch.
• Make it heartier: Add cooked quinoa or chickpeas to boost protein content.

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 to a small saucepan. Bring it to a simmer, cover it with a lid, and turn down the heat. Let it simmer gently for about 40-50 minutes until tender. Remember to fluff it with a fork afterward; this makes sure each grain stays separate and light!

Step 2: Roast the Butternut Squash

While your rice is cooking, preheat your oven to 400 degrees. On a lined half sheet pan, toss your butternut squash cubes with some olive oil, garlic powder, chili powder, cinnamon, salt, and pepper. Roasting the squash caramelizes its natural sugars and enhances its flavor—trust me, it’s worth it! Roast for about 15-20 minutes until tender.

Step 3: Roast the Brussels Sprouts

Next up is those lovely brussels sprouts! On another lined half sheet pan, combine them with the remaining olive oil, salt, and pepper. Toss them together just like you did with the squash. Once your butternut squash is halfway done roasting, pop in your sprouts for about 8-10 minutes until they’re golden brown.

Step 4: Assemble Your Bowls

Now comes the fun part! In a large mixing bowl, combine your cooked rice with the roasted butternut squash and brussels sprouts. Add in chopped apples, cheese cubes, sliced almonds or pepitas, and dried cranberries for extra flavor. Finally, drizzle on that delicious fig balsamic vinaigrette. Give everything a gentle toss until all ingredients are nicely coated.

And there you have it! Your Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette are ready to be served warm as an amazing main course that’s perfect for any occasion! Enjoy every bite!

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

Creating the perfect Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette is a delightful journey, and these tips will help you shine in the kitchen!

• Use high-quality rice: Choosing a premium wild blend rice, like Lundberg Wild Blend, not only enhances the flavor but also ensures a better texture, making your dish more enjoyable.

• Don’t skip the roasting: Roasting the butternut squash and Brussels sprouts caramelizes their natural sugars, resulting in richer flavors that elevate your bowls from ordinary to extraordinary.

• Customize your toppings: Feel free to swap out ingredients or add extras like roasted chickpeas or crumbled feta cheese for added crunch and flavor. This flexibility makes the dish uniquely yours!

• Make it ahead of time: Prepare the components separately and store them in airtight containers. When you’re ready to serve, simply combine everything for a quick and delicious meal.

• Adjust seasonings to taste: Everyone’s palate is different! Taste as you go and modify the spices or add a splash more vinegar if you prefer a tangier bite.

How to Serve Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

Presenting your Wild Rice Harvest Bowls can be just as delightful as preparing them! Here are some ideas to make your dish look as good as it tastes.

Garnishes

• Fresh herbs: A sprinkle of chopped fresh parsley or thyme adds a pop of color and freshness, enhancing both appearance and flavor.
• Microgreens: These tiny greens not only look beautiful but also provide an additional layer of texture and taste that complements the hearty ingredients.

Side Dishes

• Crispy Roasted Chickpeas: Tossed in olive oil and spices, these crunchy bites add protein and complement the earthy flavors of the harvest bowl.

• Simple Green Salad: A light salad made with mixed greens, cucumber, and lemon vinaigrette provides a refreshing contrast to the richness of the main dish.

• Quinoa Pilaf: Fluffy quinoa cooked with vegetable broth and herbs offers another wholesome grain option that pairs well with your bowls while adding extra nutrition.

• Grilled Vegetable Skewers: Colorful skewers of seasonal vegetables like zucchini, bell peppers, and mushrooms drizzled with balsamic glaze create an inviting visual and add smoky flavors that enhance your meal.

Enjoy making these Wild Rice Harvest Bowls as much as you enjoy serving them! They’re not just food; they’re a celebration of fall flavors perfect for any gathering or cozy night in.

Make Ahead and Storage

These Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette are perfect for meal prep! You can easily make them in advance, and they store beautifully, making your weeknight dinners a breeze.

Storing Leftovers

• Allow the bowls to cool completely before storing.
• Transfer leftovers to an airtight container.
• Store in the refrigerator for up to 4 days.
• Keep the Fig Balsamic Vinaigrette separate until ready to serve for best flavor.

Freezing

• Assemble the bowls without the dressing and cheese for freezing.
• Pack into freezer-safe containers or bags, leaving some space for expansion.
• Freeze for up to 3 months.
• Thaw overnight in the refrigerator before reheating.

Reheating

• Reheat in the microwave on medium power until warm, stirring occasionally.
• Alternatively, reheat on the stovetop over medium heat, adding a splash of broth if necessary.
• If using frozen bowls, ensure they are fully thawed before reheating for even cooking.

FAQs

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

Can I use different types of rice in Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette?

Absolutely! While wild blend rice gives a unique texture and flavor, you can substitute it with brown rice or quinoa. Just adjust cooking times according to package instructions.

How long will leftover Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette last?

Leftover bowls can be stored in the refrigerator for up to 4 days. Just remember to keep the dressing separate until you’re ready to enjoy them!

Can I customize the ingredients in these bowls?

Definitely! Feel free to swap out vegetables based on what you have on hand or your personal preferences. The recipe is very flexible!

Is this recipe suitable for vegans?

Yes! To make these bowls suitable for vegans, simply omit the cheese or replace it with a dairy-free alternative. The flavors will still shine through!

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

These harvest bowls can stand alone as a main dish, but they also pair wonderfully with a side salad or crusty bread for a heartier meal.

Final Thoughts

I hope you find joy in creating these delightful Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette! They not only celebrate the beautiful flavors of fall but are also an easy way to nourish yourself and your loved ones. Enjoy every bite as you savor this deliciously wholesome dish. Don’t forget to share your experiences and variations; I’d love to hear how you made this recipe your own!