Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

Wild Rice Harvest Bowls: A Weeknight Winner

As a busy mom of two, finding time to cook healthy and delicious meals can feel like a Herculean task. Between school drop-offs, work deadlines, and after-school activities, the last thing I want is to spend hours in the kitchen. That's why I've become a huge fan of recipes that are both flavorful and easy to prepare – recipes that can be prepped ahead of time or easily scaled for leftovers. This Wild Rice Harvest Bowl recipe is my new go-to, a perfect example of a meal that ticks all the boxes. It's packed with nutritious ingredients, tastes amazing, and can easily be made ahead, leaving me with more time to focus on what truly matters: my family.

The beauty of this recipe lies in its versatility. You can easily adjust it based on what you have on hand. Don't have butternut squash? Substitute sweet potatoes or even roasted carrots. Out of dried cranberries? A sprinkle of chopped pecans or walnuts works just as well. The core components – the wild rice, the roasted vegetables, and the tangy fig balsamic vinaigrette – work beautifully together, creating a symphony of flavors and textures. The wild rice provides a hearty base, the roasted vegetables add sweetness and depth, and the vinaigrette ties everything together with a burst of acidity and sweetness.

I love the fact that this dish is packed with nutrients. Wild rice is a complete protein, meaning it contains all nine essential amino acids our bodies need but can't produce on their own. The butternut squash is rich in beta-carotene, which our bodies convert to vitamin A, crucial for eye health and immune function. Brussels sprouts are powerhouses of vitamins C and K, and they’re also an excellent source of fiber. The almonds add healthy fats, and the cranberries offer a dose of antioxidants.

Preparation is a breeze. The recipe can be easily prepped in advance. I often roast the squash and Brussels sprouts on the weekend, storing them separately in the refrigerator. Then, on a busy weeknight, I simply cook the rice, toss everything together, and drizzle with the vinaigrette. It’s ready in minutes, and my family raves about it every time. The leftovers are equally delicious, making this a perfect meal-prep option for those busy days when time is of the essence.

Tips for Success:

• For best results, use a good quality wild rice blend. I recommend Lundberg.
• Don't be afraid to experiment with different vegetables. Roasted broccoli, sweet potatoes, or even roasted chickpeas would be delicious additions.
• If you don't have fig jam, you can substitute another fruit jam, such as apricot or blackberry.
• To make the vinaigrette ahead of time, store it in an airtight container in the refrigerator for up to a week.
• Leftovers can be stored in the refrigerator for up to 3-4 days.

This Wild Rice Harvest Bowl recipe has quickly become a staple in our household. It’s a versatile, healthy, and incredibly delicious meal that even my picky eaters love. So, if you're looking for a simple yet satisfying recipe that the whole family will enjoy, give this one a try. You won't be disappointed!

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.