Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

If you’re looking for a cozy dish that celebrates the flavors of fall, look no further than Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette. This recipe is one of my absolute favorites because it combines the nutty richness of wild rice with vibrant vegetables and a sweet-tangy dressing that ties everything together beautifully. It’s perfect for busy weeknights when you want something nutritious and satisfying, or for family gatherings where everyone will be oohing and aahing over the colors and flavors.

These bowls are not only a feast for the eyes but also for the palate, making them a delightful centerpiece at any table. Plus, they’re gluten-free and vegetarian, making them suitable for various dietary needs. Trust me; once you try this recipe, it will become a staple in your kitchen!

Why You’ll Love This Recipe

• Easy to Prepare: With just a few simple steps, you can whip up this delicious meal without any stress.
• Family-Friendly Appeal: The combination of sweet apples, hearty squash, and creamy cheese makes this dish a hit with kids and adults alike!
• Make-Ahead Convenience: You can easily prepare components in advance, making it perfect for meal prep or entertaining.
• Flavorful and Nutritious: Packed with wholesome ingredients, these bowls offer a burst of flavor while being good for you.
• Versatile Ingredients: Feel free to mix and match ingredients based on what you have on hand or your personal preferences.

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients to create our Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette! These are easy to find at your local grocery store and are sure to make your dish deliciously satisfying.

For the Wild Rice Base

• 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 to taste
• 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 to taste

Variations

This recipe is wonderfully flexible! Feel free to get creative based on what you have at home or your favorite flavors. Here are some fun variations to consider:

• Add a protein: Top your bowls with grilled chicken, chickpeas, or roasted tofu for an extra boost of protein.
• Switch up the cheese: Try using goat cheese or feta instead of white cheddar for different flavor profiles.
• Change the nuts: Swap almonds for walnuts or pecans for a different crunch.
• Experiment with greens: Toss in some baby spinach or kale right before serving for added color and nutrition.

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 over medium heat. Cover it with a lid and reduce the heat to low. This gentle cooking method helps ensure that each grain becomes perfectly tender while absorbing all that flavorful broth. After about 40-50 minutes, fluff the rice with a fork and set it aside to cool slightly.

Step 2: Roast the Butternut Squash

Preheat your oven to 400 degrees F (200 degrees C). Line a half sheet pan with parchment paper or nonstick foil. Place the butternut squash cubes on the pan along with 1-1/2 tablespoons of olive oil, garlic powder, chili powder, cinnamon, salt, and pepper. Toss everything together using your fingers until coated evenly. Roasting brings out the natural sweetness in squash—baking it until tender takes about 15-20 minutes while stirring halfway through. Once done, set it aside to cool slightly.

Step 3: Roast the Brussels Sprouts

On another half sheet pan lined similarly, add shredded brussels sprouts along with the remaining olive oil, salt, and pepper. Toss gently until everything is well coated. Once your butternut squash has been roasting halfway through its time, add this pan to the oven as well. Roast together until they’re golden brown—about 8-10 minutes should do it! Set aside once finished.

Step 4: Assemble Your Bowls

In a large mixing bowl, combine your cooked rice with roasted butternut squash and brussels sprouts. Add in chopped apples, cheese cubes, almonds (or pepitas), and dried cranberries for that lovely pop of flavor! Drizzle generously with fig balsamic vinaigrette then toss everything gently together until well-coated. Serve immediately as a stunning main course that’s as good-looking as it is delicious!

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

Creating a vibrant and flavorful Wild Rice Harvest Bowl is easier than you think! Here are some expert tips to help you achieve the best results.

• Use high-quality rice: Opting for Lundberg Wild Blend Rice not only enhances the flavor but also ensures a delightful texture that complements the other ingredients beautifully.

• Don’t skip the roasting: Roasting the butternut squash and brussels sprouts brings out their natural sweetness and adds depth to your dish. This step is crucial for maximizing flavor!

• Experiment with fruits: While apples are a fantastic choice, feel free to swap them out for pears or even pomegranate seeds for an added burst of freshness and color.

• Make it ahead of time: Preparing elements like the vinaigrette and roasted veggies in advance can save you time during busy weekdays while allowing flavors to meld together even more.

• Adjust seasoning to taste: The balance of flavors can vary based on personal preference, so don’t hesitate to tweak spices and seasonings as needed to make the dish truly your own.

How to Serve Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

Serving your Wild Rice Harvest Bowls beautifully can make all the difference at your table. Here are some ideas to elevate your presentation!

Garnishes

• Fresh herbs: A sprinkle of chopped fresh parsley or thyme adds a pop of color and fragrant aroma, enhancing both visual appeal and taste.
• Crumbled cheese: For an extra creamy touch, consider adding crumbled goat cheese or feta on top. It complements the sweetness of the dish perfectly.
• Microgreens: Delicate microgreens not only look beautiful but also bring a subtle crunch and freshness that brightens up every bite.

Side Dishes

• Roasted Vegetable Medley: A mix of seasonal vegetables such as carrots, sweet potatoes, and bell peppers roasted until caramelized pairs wonderfully with this dish, providing additional textures and flavors.
• Crispy Kale Chips: These light, crunchy snacks offer a satisfying contrast to the hearty bowl while being incredibly easy to make. Just toss kale leaves in olive oil, season, and bake until crisp!
• Quinoa Salad: A tangy quinoa salad with cherry tomatoes, cucumber, and a lemon vinaigrette serves as a refreshing side that complements the richness of the harvest bowl.
• Stuffed Acorn Squash: For something extra special, try serving stuffed acorn squash filled with grains, nuts, and cranberries. It’s not only delicious but also visually stunning on any plate!

By following these serving suggestions and pro tips, your Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette will not only be mouthwatering but also a feast for the eyes! Enjoy sharing this wholesome dish with friends and family this fall.

Make Ahead and Storage

These Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette are perfect for meal prep! You can whip them up in advance, making weeknight dinners stress-free and delicious.

Storing Leftovers

• Store any leftovers in an airtight container in the refrigerator.
• They can be kept for up to 3-4 days for the best flavor and texture.
• If you want to keep the vinaigrette separate, store it in a small jar or container.

Freezing

• To freeze, place the assembled bowls in a freezer-safe container.
• They can be stored in the freezer for up to 2 months.
• Make sure to leave some space at the top of the container as the ingredients may expand when frozen.

Reheating

• For best results, thaw the bowls overnight in the refrigerator before reheating.
• Reheat in a microwave-safe dish or on the stovetop until warmed through.
• If using a microwave, cover loosely to avoid splatters, and heat in intervals to ensure even warming.

FAQs

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

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

Absolutely! Simply omit the cheese or substitute it with your favorite dairy-free cheese alternative. The rest of the recipe is already plant-based!

What can I use instead of wild rice for these harvest bowls?

You can substitute wild rice with quinoa or brown rice if you prefer. Both options will still provide a hearty texture and complement the other ingredients wonderfully.

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

When stored properly, these bowls can last in the fridge for 3-4 days. Just remember to keep the dressing separate if you’re prepping ahead!

Can I add more vegetables to my Wild Rice Harvest Bowls?

Definitely! Feel free to customize by adding your favorite seasonal veggies like roasted carrots, sweet potatoes, or kale for extra nutrition and flavor.

Final Thoughts

I hope you find joy in preparing these Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette! They’re not just a feast for your taste buds but also a vibrant addition to your dinner table. Whether you’re enjoying them solo or sharing with loved ones, I believe you’ll appreciate how wholesome and satisfying they are. Happy cooking!