My Top Picks Fall Favorites

Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

Source: Found on Pinterest

This dish is filled with healthy Fall-inspired ingredients. It is a meal in itself.
You can also add, or serve a protein (i.e. chicken) on the side.
Makes a big batch, you can enjoy all week.

Ingredients

  • 1 c. wild-brown rice blend (I recommend Lundberg)
  • 1-3/4 c. chicken broth (1 can)
  • 3 c. 1-inch butternut squash cubes (about 1 small squash)
  • 1-1/2 Tbls. extra virgin olive oil
  • 1/8 t. garlic powder
  • 1/8 t. chili powder
  • 1/8 t. cinnamon
  • salt and coarse ground pepper
  • 9 oz. thinly shredded brussels sprouts (about 11 or 12)
  • 1-1/2 Tbls. extra virgin olive oil
  • 1 large or 2 small apples, chopped (I use honey crisp)
  • 3 oz. white cheddar cheese, cut into small cubes
  • 1/3 c. sliced almonds
  • 1/3 c. dried cranberries

Fig Vinaigrette

  • 1/2 c. extra virgin olive oil
  • 1/4 c. balsamic vinegar
  • 1 small clove garlic, micro planed or very finely minced
  • 2 Tbls. fig jam (specialty stores carry small jars) - see Note
  • salt and coarse ground pepper

Instructions

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, but then warm a bit in the microwave before assembling.

Preheat oven to 400 degrees. Line a half sheet pan with foil, then spray with nonstick spray. Add butternut squash cubes, 1-1/2 tablespoons extra virgin olive oil, garlic powder, chili powder, cinnamon, salt, and pepper and toss with your fingers to evenly coat. Roast for 20-23 minutes, or until squash is tender, stirring halfway through -- at this time, add Brussel sprouts to roast (see next step).

After squash is in the oven, line another half sheet pan with foil. then spray with nonstick spray. Add shredded brussels sprouts, 1-1/2 tablespoons extra virgin olive oil, salt, and pepper and toss with your fingers to evenly coat. Add Brussel sprouts pan to oven after stirring the squash and roast 10-12 minutes, or until brussels sprouts are tender and golden brown.

Remove both squash and Brussel sprouts pans and set aside while getting ready to assemble.

FIG BALSMIC VINAIGRETTE: Combine ingredients in a bowl or jar with a tight-fitting lid then whisk or shake to combine Taste then add more salt, pepper, and/or fig jam if desired. Set aside. Before using, microwave for 15-20 seconds to help melt the fig jam.

You can make it ahead and store in refrigerator until needed. You will need to microwave to thin before drizzling over all ingredients.

To Assemble: 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.

Makes 5-6 bowls.

NOTE: To use leftover fig jam, clink on this link to see some of my other recipes that use fig jam.