Wild Rice Harvest Bowls (Print Version)

Hearty grain bowls featuring wild rice, seasonal vegetables, fruit and cheese dressed with a sweet-tangy fig balsamic vinaigrette.

# Ingredients:

→ Grains

01 - 1 cup Lundberg Wild Blend Rice

→ Vegetables

02 - 3 cups butternut squash cubes (1-inch, approximately 1 small squash)
03 - 9 oz thinly shredded brussels sprouts

→ Fruits

04 - 1 large or 2 small apples, chopped
05 - 1/3 cup dried cranberries

→ Dairy

06 - 3 oz white cheddar cheese, cut into cubes

→ Nuts & Seeds

07 - 1/3 cup sliced almonds or pepitas

→ Liquids

08 - 1-3/4 cups gluten free chicken broth

→ Oils & Vinegars

09 - 3 Tablespoons extra virgin olive oil, divided

→ Spices & Seasonings

10 - 1/8 teaspoon garlic powder
11 - 1/8 teaspoon chili powder
12 - 1/8 teaspoon cinnamon
13 - Salt and pepper to taste

→ Fig Balsamic Vinaigrette

14 - 1/2 cup extra virgin olive oil
15 - 1/4 cup balsamic vinegar
16 - 1 small clove garlic, pressed or finely minced
17 - 2 Tablespoons fig jam
18 - Salt and pepper to taste

# Steps:

01 - Add Wild Blend Rice and chicken broth to a small saucepan. Bring to a simmer, cover with lid, reduce heat to low, and simmer for 40-50 minutes until rice is tender. Fluff with a fork and set aside to cool slightly.
02 - Preheat oven to 400°F (200°C). Line a half sheet pan with parchment paper. Toss butternut squash cubes with 1-1/2 tablespoons olive oil, garlic powder, chili powder, cinnamon, salt, and pepper. Roast for 15-20 minutes, stirring halfway through, until tender. Set aside to cool slightly.
03 - Line another half sheet pan with parchment paper. Toss shredded brussels sprouts with remaining 1-1/2 tablespoons olive oil, salt, and pepper. Add to oven after stirring the squash and roast together for 8-10 minutes until brussels sprouts are tender and golden brown. Set aside to cool slightly.
04 - Combine olive oil, balsamic vinegar, minced garlic, fig jam, salt, and pepper in a bowl or jar with tight-fitting lid. Whisk or shake to combine. If needed, microwave for 15-20 seconds to help melt the fig jam. Adjust seasoning to taste.
05 - In a large mixing bowl, combine cooked rice, roasted butternut squash, roasted brussels sprouts, chopped apples, cheese cubes, almonds, and dried cranberries. Drizzle with Fig Balsamic Vinaigrette, toss to coat evenly, and serve.

# Notes:

01 - Vinaigrette can be made up to 5 days ahead of time and stored in the refrigerator.
02 - Nutritional information includes the entire dressing recipe.

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