Wild Rice Harvest Bowls-Fig Balsamic Vinaigrette Recipe

Wild rice harvest bowls are a delightful symphony of earthy textures and vibrant flavors, a dish that truly celebrates the best of the season. We all crave meals that are not only nourishing but also a joy to eat, and these harvest bowls deliver that in spades. Imagine plump, nutty wild rice as the foundation, cradling a medley of roasted seasonal vegetables and protein, all brought together by a sweet and tangy fig balsamic vinaigrette. It’s the kind of meal that makes you feel good from the inside out, perfect for a comforting weeknight dinner or an impressive lunch. What makes these wild rice harvest bowls truly special is their adaptability – you can swap in your favorite fall produce or add a sprinkle of toasted nuts for extra crunch. The star, however, is that luscious vinaigrette, a simple yet sophisticated dressing that elevates every single bite. Get ready to fall in love with this nourishing and incredibly delicious creation.

Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

As the leaves begin to turn and the air gets a crisp chill, my kitchen transforms into a haven of warm, comforting flavors. This time of year, I crave dishes that are both hearty and healthy, packed with seasonal goodness. My Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette are the perfect embodiment of that craving. They’re a beautiful symphony of textures and tastes – nutty wild rice, sweet roasted squash, crisp apples, savory cheese, and a dressing that ties it all together with a delightful tangy sweetness. This is a meal that feels special enough for a weekend dinner but is also incredibly satisfying and wholesome for a weeknight. Plus, it’s wonderfully versatile, allowing you to adapt it to your favorite seasonal produce.

This recipe is designed to be a complete meal in a bowl, offering a fantastic balance of carbohydrates, protein, healthy fats, and fiber. The wild rice blend provides a chewy, earthy base, while the roasted butternut squash brings a caramel-like sweetness. The fresh apples offer a delightful crunch and a touch of tartness that cuts through the richness, and the white cheddar adds a creamy, savory element. Toasted almonds or pepitas contribute an extra layer of crunch and nutty flavor, and the dried cranberries bring bursts of chewy sweetness. The star of the show, however, is the homemade fig balsamic vinaigrette. It’s incredibly easy to whip up and elevates the entire dish from delicious to absolutely unforgettable. I love making a big batch of the vinaigrette to have on hand for salads throughout the week.

Ingredients:

• 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
• 1/2 cup extra virgin olive oil
• 1/4 cup balsamic vinegar.

Cooking Instructions:

1. Prepare the Wild Rice and Roast the Squash:

The first step is to get our wild rice cooking and our butternut squash roasting. In a medium saucepan, combine the 1 cup of wild blend rice with the 1-3/4 cups of gluten-free chicken broth. Bring it to a boil, then reduce the heat to low, cover, and simmer according to package directions, usually around 45-50 minutes, or until the rice is tender and the liquid is absorbed. While the rice is simmering, preheat your oven to 400°F (200°C). In a large bowl, toss the 3 cups of butternut squash cubes with 1 tablespoon of the extra virgin olive oil, garlic powder, chili powder, cinnamon, and a generous pinch of salt and pepper. Spread the seasoned squash in a single layer on a baking sheet. Roast for 20-25 minutes, or until the squash is tender and lightly caramelized. The spices really bloom in the heat, infusing the squash with wonderful warmth.

2. Sauté the Brussels Sprouts and Prepare the Apples:

Once the squash is about halfway through its roasting time, it’s time to tackle the Brussels sprouts and apples. Heat the remaining 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the 9 ounces of thinly shredded Brussels sprouts and sauté, stirring occasionally, for about 5-7 minutes, or until they are tender-crisp and slightly wilted. You want them to retain a bit of bite, not become mushy. Season them with salt and pepper to taste. While the Brussels sprouts are cooking, prepare your apples. Core and chop 1 large or 2 small apples. I prefer to leave the skin on for added texture and nutrients, but you can peel them if you prefer. The crispness of the fresh apple will be a lovely contrast to the other components.

3. Toast the Nuts and Assemble the Bowls:

With all our components nearly ready, we’ll toast our nuts and then start assembling. You can toast the 1/3 cup of sliced almonds or pepitas in a dry skillet over medium-low heat for a few minutes, stirring constantly, until they are fragrant and lightly golden. Keep a close eye on them as they can burn quickly. Once toasted, set them aside. Now, we’re ready to build our harvest bowls. Divide the cooked wild rice among your serving bowls. Top generously with the roasted butternut squash, sautéed Brussels sprouts, and chopped apples. Sprinkle the cubed white cheddar cheese over the top of each bowl. The warmth from the rice and squash will slightly melt the cheese, creating a delicious creamy element.

4. Make the Fig Balsamic Vinaigrette:

This is where the magic happens! In a small bowl or a jar with a tight-fitting lid, combine the 1/2 cup of extra virgin olive oil and the 1/4 cup of balsamic vinegar. Add about 1 tablespoon of chopped dried figs (you can chop them finely or leave them a bit chunkier depending on your preference) to the mixture. Whisk vigorously or shake the jar until the dressing is well emulsified. Taste and adjust seasoning with salt and pepper as needed. If you don’t have dried figs, you can omit them, but they add a subtle sweetness and depth that is truly special. A touch of sweetness from the figs balances the tang of the balsamic perfectly.

5. Dress and Enjoy Your Harvest Bowls:

The final step is to bring it all together. Drizzle a generous amount of the fig balsamic vinaigrette over each harvest bowl. Sprinkle the toasted almonds or pepitas and the 1/3 cup of dried cranberries over the top for that final touch of texture and sweetness. Give everything a gentle toss in the bowl to distribute the flavors, or enjoy the layers as they are. These Wild Rice Harvest Bowls are best served warm, but they also make for a fantastic make-ahead meal as the flavors meld beautifully over time. This is truly a meal that celebrates the bounty of the season and brings a sense of cozy comfort to your table. I hope you enjoy it as much as I do!

Conclusion:

I hope you’ve enjoyed diving into this recipe for Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette! This dish is an absolute winner because it’s not only incredibly flavorful and satisfying but also packed with wholesome goodness. The nutty chewiness of the wild rice, the sweet burst of figs, the tangy fig balsamic vinaigrette, and the textural contrast from roasted vegetables and crunchy seeds create a symphony for your taste buds. It’s the perfect meal for a cozy weeknight dinner or an impressive dish to share with friends and family. Don’t be afraid to make this your own – this recipe is wonderfully versatile!

Consider serving these vibrant bowls alongside a simple green salad or some crusty bread for an even heartier meal. For variations, feel free to swap out the roasted vegetables based on what’s in season or what you have on hand – sweet potatoes, butternut squash, Brussels sprouts, or even roasted broccoli would be delicious. You could also add your favorite protein, like grilled chicken, pan-seared tofu, or a sprinkle of crumbled feta cheese for extra richness. I truly encourage you to give these Wild Rice Harvest Bowls a try; I’m confident you’ll love them as much as I do!

Frequently Asked Questions:

Can I make the fig balsamic vinaigrette ahead of time?

Absolutely! The fig balsamic vinaigrette is fantastic made a day or two in advance. In fact, the flavors will meld even further. Just give it a good whisk or shake before serving, as it may separate.

What are some good nut-free options for the topping?

If you need to avoid nuts, toasted pumpkin seeds (pepitas) or sunflower seeds are excellent crunchy alternatives. You could also sprinkle on some toasted sesame seeds or even crispy fried shallots for a savory crunch.

Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

A hearty and flavorful harvest bowl featuring wild rice, roasted butternut squash, apples, and a tangy fig balsamic vinaigrette.

Prep Time
20 Minutes

Cook Time
40 Minutes

Total Time
1 Hours

Servings
4 servings

Ingredients

• 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
• 1/2 cup extra virgin olive oil
• 1/4 cup balsamic vinegar

Instructions

1. Step 1
   Preheat oven to 400°F (200°C). Toss butternut squash cubes with 1 tablespoon olive oil, garlic powder, chili powder, cinnamon, salt, and pepper on a baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized.
2. Step 2
   While squash roasts, cook the wild rice according to package directions using gluten free chicken broth. In a large bowl, combine the cooked wild rice and roasted butternut squash.
3. Step 3
   In a separate bowl, combine the remaining 2 tablespoons olive oil with the shredded brussels sprouts, chopped apples, salt, and pepper. Toss to coat.
4. Step 4
   In a small bowl or jar, whisk together 1/2 cup extra virgin olive oil and 1/4 cup balsamic vinegar to create the vinaigrette. Season with salt and pepper to taste.
5. Step 5
   Add the brussels sprout and apple mixture to the bowl with wild rice and squash. Gently toss to combine.
6. Step 6
   Divide the mixture among four bowls. Top each bowl with white cheddar cheese cubes, sliced almonds or pepitas, and dried cranberries.
7. Step 7
   Drizzle generously with the fig balsamic vinaigrette just before serving.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.