My Top Picks Fall Favorites

Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

Source: Found on Pinterest

Full of healthy, fall-inspired ingredients
Make a big batch, then enjoy leftovers all week (See Notes)
This can be served warm or at room temperature
Serve with grilled chicken breasts on the side, or slice and place on top of each serving.

Ingredients

  • 1 c. wild blend rice (Lundberg Wild Blend Rice)
  • 1-3/4 c. chicken broth
  • 3 c. 1-inch butternut squash cubes (1 small squash)
  • 3 Tbls. extra virgin olive oil, divided
  • 1/8 t. garlic powder
  • 1/8 t. chili powder
  • 1/8 t. cinnamon
  • salt and pepper
  • 9 oz thinly shredded fresh brussels sprouts (washed and outside skin removed)
  • 1 large or 2 small apples, chopped (I liked Honeycrisp)
  • 3 oz. white cheddar cheese, cut into small cubes
  • 1/3 c. sliced almonds or pepitas
  • 1/3 c. dried cranberries

Fig Balsamic Vinaigrette

  • 1/2 c. extra virgin olive oil
  • 1/4 c. good quality balsamic vinegar (18 yr or older)
  • 1 small clove garlic, pressed or very finely minced
  • 2 Tbls. fig jam (purchased at specialty stores or Simon's cheese, locally)
  • salt and pepper

Instructions

Rinse rice thoroughly using a fine mesh strainer. Add wild blend rice and chicken broth to a small saucepan then bring to a simmer, place a lid on top, turn heat down to low, and simmer according to package directions or until rice is tender (verify liquid amount and cooking method with rice package directions.) Fluff with a fork then set aside to cool slightly.

Preheat oven to 400 degrees. Line a half sheet pan with parchment paper or use foil sprayed with nonstick olive oil, then add butternut squash cubes, 1-1/2 tablespoons extra virgin olive oil, garlic powder, chili powder, cinnamon, salt, and pepper then toss with your fingertips to evenly coat. Roast for 15-20 minutes, or until squash is tender, stirring halfway through. Set aside to cool slightly.

Meanwhile, line another half sheet pan with parchment paper or nonstick sprayed foil then add shredded brussels sprouts, remaining 1-1/2 tablespoons extra virgin olive oil, salt, and pepper then toss with your fingertips to evenly coat. Add to the oven after stirring the squash then roast together for 8-10 minutes or until brussels sprouts are tender and golden brown. Set aside to cool slightly.

In a large mixing bowl add cooked rice, roasted butternut squash, roasted brussels sprouts, apples, cheese, almonds, and dried cranberries. Drizzle Fig Balsamic Vinaigrette on top then toss to coat and serve.

Fig Balsamic Vinaigrette: Combine all 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. Can be made up to 5 days ahead of time (microwave a few seconds to soften before drizzling on salad). Store in refrigerator.

Serves 6

NOTE: When using leftovers, I like to warm (just a little) the rice, squash and brussels sprouts in the microwave. Then toss in remaining ingredients.

For other uses for fig jam, do a "search" using "fig" in the search bar on this recipe site.