Wild Rice Harvest Bowls – Fig Balsamic Delight

Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette are more than just a meal; they’re an experience for your taste buds and a celebration of seasonal goodness. Imagine tender, nutty wild rice, the star of these vibrant bowls, forming the perfect foundation for a medley of roasted vegetables and perhaps some protein-packed chickpeas or grilled chicken. We absolutely adore these bowls because they strike that magical balance between being incredibly satisfying and refreshingly healthy. They’re the kind of dish that makes you feel good from the inside out, a testament to the power of wholesome ingredients artfully combined. What truly elevates these Wild Rice Harvest Bowls is the luscious fig balsamic vinaigrette – a sweet, tangy, and complex dressing that ties everything together beautifully, making each bite an adventure. Get ready to discover your new favorite go-to for a truly memorable meal.

Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

As the leaves begin to turn and a crispness enters the air, my kitchen transforms into a haven for cozy, flavorful meals. There’s something incredibly satisfying about creating a dish that captures the essence of the harvest season, and these Wild Rice Harvest Bowls are exactly that. They’re vibrant, packed with texture, and the sweet-tart fig balsamic vinaigrette ties everything together in a truly delicious way. This recipe is a celebration of seasonal ingredients, offering a hearty and wholesome meal that’s perfect for a weeknight dinner or a delightful lunch.

The star of this bowl is the wild rice blend. I love using Lundberg Wild Blend Rice because it offers a fantastic nutty flavor and satisfying chew. It’s a blend of different wild rices and often includes grains like long grain brown rice, which adds to the complexity of the texture and taste. Cooking it in gluten-free chicken broth instead of water significantly boosts its flavor, making each grain a tiny burst of deliciousness.

The roasted butternut squash is another key player, bringing a natural sweetness and creamy texture that complements the wild rice beautifully. Roasting it with a hint of warming spices like garlic powder, chili powder, and cinnamon elevates its flavor profile, giving it a delightful depth. The Brussels sprouts, when thinly shredded and lightly sautéed, become tender-crisp and add a lovely earthy note. The apples provide a burst of freshness and a touch of tartness, while the white cheddar cheese melts just enough to add a creamy, savory element. Finally, the crunch from the sliced almonds or pepitas and the chewy sweetness of the dried cranberries create a wonderful symphony of textures and flavors in every bite.

But let’s not forget the dressing. The fig balsamic vinaigrette is where the magic truly happens. The rich sweetness of figs, combined with the tangy balsamic vinegar and good quality extra virgin olive oil, creates a dressing that is both sophisticated and incredibly approachable. It’s the perfect counterpoint to the savory and earthy elements of the bowls, bringing everything into perfect harmony. This recipe is also wonderfully versatile. Feel free to swap out the white cheddar for a sharp Gruyere or even some crumbled goat cheese if you prefer. Pecans can also be substituted for the almonds, offering a slightly different nutty profile.

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: First things first, let’s get our wild rice cooking and our squash roasting. Rinse the wild rice blend under cold water. In a medium saucepan, combine the rinsed wild rice with the gluten-free chicken broth. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 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). On a large baking sheet, toss the butternut squash cubes with 1 tablespoon of the extra virgin olive oil, garlic powder, chili powder, cinnamon, salt, and pepper. Spread them out in a single layer. Roast for 20-25 minutes, or until the squash is tender and slightly caramelized, flipping them halfway through for even cooking. Keep an eye on them to ensure they don’t burn.

2. Sauté the Brussels Sprouts: Once the squash is nearly done, it’s time to tackle the Brussels sprouts. In a large skillet, heat the remaining 2 tablespoons of extra virgin olive oil over medium-high heat. Add the thinly shredded Brussels sprouts to the hot skillet. Sauté for about 5-7 minutes, stirring frequently, until they are tender-crisp and slightly wilted. You want them to retain a bit of bite, not become mushy. Season them with a pinch of salt and pepper to your liking. This quick sauté brings out their best texture and flavor, making them a delightful addition to our harvest bowls.

3. Assemble the Vinaigrette: Now for the star of the show – our fig balsamic vinaigrette! 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 a generous pinch of salt and freshly ground black pepper. If you have dried figs that you’d like to incorporate, you can chop 1-2 dried figs very finely and whisk them into the dressing for an even more intense fig flavor. Whisk vigorously until the dressing is well emulsified. Alternatively, you can simply shake it all up in a jar for a quick and easy dressing. Taste and adjust seasoning as needed.

4. Combine and Toss: Once all the components are ready – the cooked wild rice, roasted butternut squash, and sautéed Brussels sprouts – it’s time to bring it all together. In a large mixing bowl, gently combine the cooked wild rice, roasted butternut squash, and sautéed Brussels sprouts. Add the chopped apples, white cheddar cheese cubes, sliced almonds or pepitas, and dried cranberries to the bowl. Drizzle about half of the fig balsamic vinaigrette over the mixture. Gently toss everything together until well combined, ensuring that all the ingredients are lightly coated with the dressing. You want to be careful not to over-mix and break up the delicate ingredients.

5. Serve the Harvest Bowls: Divide the wild rice mixture into individual serving bowls. Drizzle a little more of the fig balsamic vinaigrette over each bowl before serving. You can also serve the remaining vinaigrette on the side for those who prefer extra dressing. These bowls are best served warm, but they also make a fantastic cold lunch the next day. The flavors really meld together beautifully as they sit. Enjoy the wonderful symphony of textures and flavors – the nutty rice, sweet squash, crisp sprouts, fresh apple, creamy cheese, crunchy nuts, and chewy cranberries, all tied together by that exquisite fig balsamic dressing.

Conclusion:

I hope you’re as excited as I am to dive into these Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette! This recipe is truly a triumph of vibrant flavors and wholesome ingredients, offering a delightful balance of earthy wild rice, sweet figs, tangy balsamic, and satisfying crunch. It’s the perfect meal for a cozy autumn evening or a refreshing light lunch, showcasing the best of seasonal produce. The fig balsamic vinaigrette is a revelation, easily transforming simple greens and grains into something truly special. I encourage you to give this recipe a try – it’s surprisingly simple to prepare yet yields an impressive and delicious result that will have everyone asking for seconds. Don’t hesitate to experiment with the components to make it your own!

For serving, these bowls are fantastic on their own as a complete meal. You can also serve them alongside grilled chicken or fish for a heartier option. For variations, feel free to swap the wild rice for quinoa or farro, add toasted pecans or walnuts for extra texture, or incorporate roasted Brussels sprouts or sweet potatoes for an even richer harvest feel. This Wild Rice Harvest Bowl is incredibly versatile and open to your personal culinary creativity!

Frequently Asked Questions:

Can I make the fig balsamic vinaigrette ahead of time?

Absolutely! The vinaigrette can be made up to 3 days in advance and stored in an airtight container in the refrigerator. You may need to whisk it vigorously before serving as the ingredients can separate.

What other fruits can I use instead of figs?

If fresh figs aren’t available, you can substitute with dried figs (rehydrated in a little warm water or balsamic vinegar) or even chopped dates for a similar sweetness and texture. Pears or apples would also offer a lovely seasonal fruit element.

Is this recipe suitable for meal prep?

Yes, this Wild Rice Harvest Bowl is an excellent candidate for meal prep! You can cook the wild rice, prepare the vinaigrette, and chop your vegetables ahead of time. Store them separately in the refrigerator and assemble the bowls just before serving to maintain freshness and prevent sogginess.

Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

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

Prep Time
20 Minutes

Cook Time
45 Minutes

Total Time
5 Minutes

Servings
4 servings

Ingredients

• 1 cup Lundberg Wild Blend Rice
• 1-3/4 cups gluten free chicken broth
• 3 cups 1” butternut squash cubes
• 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
• 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 1.5 tablespoons of olive oil, garlic powder, chili powder, cinnamon, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and lightly caramelized.
2. Step 2
   While squash roasts, cook the wild rice. Combine Lundberg Wild Blend Rice and gluten free chicken broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 40-45 minutes, or until rice is tender and liquid is absorbed. Let stand, covered, for 5 minutes.
3. Step 3
   In a large bowl, toss shredded brussels sprouts with the remaining 1.5 tablespoons of olive oil, salt, and pepper. Add chopped apples.
4. Step 4
   Prepare the vinaigrette by whisking together 1/2 cup extra virgin olive oil, 1/4 cup balsamic vinegar, and salt and pepper to taste in a small bowl.
5. Step 5
   Assemble the bowls. Divide the cooked wild rice among four bowls. Top with roasted butternut squash, brussels sprout and apple mixture, white cheddar cheese cubes, sliced almonds, and dried cranberries.
6. Step 6
   Drizzle generously with the fig balsamic vinaigrette 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.