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Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette Delight

Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette
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Enjoy the vibrant flavors of fall with this Wild Rice Harvest Bowl topped with a delightful Fig Balsamic Vinaigrette. Perfect for a nutritious meal any time of the year!

Ingredients

Scale
  • 1 cup wild rice
  • 2 cups vegetable broth
  • 1 cup roasted butternut squash, diced
  • 1 cup Brussels sprouts, halved
  • 1 apple, diced
  • 1/2 cup walnuts, chopped
  • 1/4 cup dried figs, chopped
  • 1/4 cup feta cheese, crumbled
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions

  1. Rinse the wild rice under cold water. In a pot, combine wild rice and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 45 minutes or until the rice is tender.
  2. While the rice is cooking, preheat your oven to 400°F (200°C). Spread the diced butternut squash and halved Brussels sprouts on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 20-25 minutes.
  3. In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper to create the vinaigrette.
  4. Once the rice and vegetables are done, combine them in a large bowl with diced apple, chopped walnuts, dried figs, and feta cheese.
  5. Drizzle the vinaigrette over the bowl and toss gently to combine. Serve warm or at room temperature.

Notes

  • For a vegan version, omit the feta cheese.
  • You can substitute quinoa for wild rice if desired.

Nutrition

Keywords: Wild Rice, Harvest Bowls, Fig Balsamic Vinaigrette, Nutritious Meal

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