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–+ servings

Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

A hearty and nutritious bowl featuring wild rice, seasonal vegetables, and a tangy fig balsamic vinaigrette.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Vegetarian
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Wild Rice Base
  • 1 cup wild rice rinsed
  • 3 cups vegetable broth or water
  • 1 tablespoon olive oil for cooking
  • 1 teaspoon salt
Roasted Vegetables
  • 1 cup butternut squash diced
  • 1 cup brussels sprouts halved
  • 1 cup red onion sliced
  • 2 tablespoons olive oil for roasting
  • 1 teaspoon black pepper
Fig Balsamic Vinaigrette
  • 1/4 cup fig preserves
  • 1/4 cup balsamic vinegar
  • 1/2 cup olive oil
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced
  • 1 teaspoon salt
Toppings
  • 1/2 cup feta cheese crumbled
  • 1/4 cup pumpkin seeds toasted
  • 1 cup baby spinach for serving

Method
 

Cook Wild Rice
  1. In a medium pot, combine wild rice, vegetable broth, olive oil, and salt. Bring to a boil.
  2. Reduce heat to low, cover, and simmer for 45 minutes or until rice is tender.
Roast Vegetables
  1. Preheat oven to 400°F (200°C).
  2. On a baking sheet, toss butternut squash, brussels sprouts, and red onion with olive oil and black pepper.
  3. Roast for 25-30 minutes until tender and caramelized, stirring halfway through.
Make Vinaigrette
  1. In a mixing bowl, whisk together fig preserves, balsamic vinegar, olive oil, Dijon mustard, minced garlic, and salt until smooth.
Assemble Bowls
  1. In serving bowls, layer cooked wild rice, roasted vegetables, and baby spinach.
  2. Drizzle with fig balsamic vinaigrette and top with feta cheese and pumpkin seeds.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 55gProtein: 12gFat: 20gSaturated Fat: 3gFiber: 8gSugar: 10g

Notes

Feel free to substitute any seasonal vegetables you have on hand.

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