Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette
Try this Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette recipe
Try this Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette recipe
- salt and pepper
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 3 tablespoons extra virgin olive oil divided
- 1 cup wild-brown rice blend (i recommend lundberg)
- 1-3/4 cup gluten-free chicken broth
- 3 cups 1†butternut squash cubes (about 1 small squash)
- 1/8 teaspoon each garlic powder chili powder, cinnamon
- 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 clove garlic microplaned or minced
- 2 tablespoons fig jam
- 2 alt and pepper
- Carbohydrate 6.00778034363412 g
- Cholesterol 17.860199553 mg
- Fat 19.887299181928 g
- Fiber 0.250799991607666 g
- Protein 4.30082675131914 g
- Saturated Fat 5.55157604855581 g
- Serving Size 1 1 Serving (100g)
- Sodium 123.707837662517 mg
- Sugar 5.75698035202645 g
- Trans Fat 0.694065792935246 g
- Calories 219 calories
Step-by-step
- Add rice and chicken broth to a small saucepan then bring to a boil, place a lid on top, then turn heat down to a simmer and cook for 40-50 minutes or until rice is al dente (verify liquid amount and cooking method with rice package directions.) Set aside to cool slightly - can be done a day ahead of time.
- Preheat oven to 400 degrees. Line a half sheet pan with a silpat or foil then spray with nonstick spray if using foil. Add butternut squash cubes, 1-1/2 Tablespoons extra virgin olive oil, garlic powder, chili powder, cinnamon, salt, and pepper then toss with your fingers to evenly coat. Roast for 15-20 minutes, or until squash is tender, stirring halfway through. Set aside to cool slightly - can be done a day ahead of time.
- Meanwhile, line another half sheet pan with a silpat or foil then spray with nonstick spray if using foil. Add shredded brussels sprouts, remaining 1-1/2 Tablespoons extra virgin olive oil, salt, and pepper then toss with your fingers to evenly coat. Add to oven after stirring the squash then roast together for 8-10 minutes or until brussels sprouts are tender and golden brown.
- For the Fig Balsamic Vinaigrette: Combine ingredients in a bowl or jar with a tight fitting lid then whisk or shake to combine (might need to microwave for 15-20 seconds to help melt the fig jam.) Taste then add more salt, pepper, and/or fig jam if desired.
- In a large bowl combine cooked rice, butternut squash, brussels sprouts, apples, cheese, almonds, and dried cranberries. Drizzle Fig Balsamic Vinaigrette on top then toss to coat and serve. Leftovers are good for 3-4 days.
Wild rice dictates the pace of this dish. The grain requires a full forty to fifty minutes of simmering in chicken broth to achieve an al dente bite without splitting open entirely. Doubling the grain batch demands a wider saucepan to maintain an even liquid-to-grain ratio, whereas halving it risks scorching the bottom before the liquid absorbs. Roast the butternut squash at four hundred degrees on a heavy half sheet pan lined with foil or a silpat. Toss the squash cubes directly with your hands to ensure every surface contacts the olive oil and spice blend of garlic powder, chili powder, and cinnamon. Staggering the oven loads is essential for texture management. Shredded brussels sprouts require only eight to ten minutes of high heat to brown properly, so slide them into the oven alongside the squash only during the final stretch of roasting. The fig jam in the dressing acts as a natural emulsifier, but microplaning the garlic clove prevents sharp, raw allium chunks from overpowering the emulsion. Combine the base ingredients in a large mixing bowl just before serving to keep the apple pieces crisp and prevent the cheese cubes from absorbing excess moisture. Leftovers maintain good structural integrity for three to four days when stored in an airtight container in the refrigerator.
