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Rice Bowls with Fig Balsamic

Delicious Rice Bowls with Fig Balsamic for Cozy Nights

Enjoy seasonal flavors with vibrant Rice Bowls with Fig Balsamic, loaded with health benefits and delightful textures.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 bowls
Course: Lunch
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Base
  • 1 cup Wild Blend Rice Rinse before cooking
  • 2 cups Gluten-free Chicken Broth Use vegetable broth for vegan option
For the Roasted Vegetables
  • 3 cups Butternut Squash, cubed Sweet potatoes can be used as a substitute
  • 3 tablespoons Extra Virgin Olive Oil Can substitute with avocado oil
  • 1/8 teaspoon Garlic Powder Fresh minced garlic is an alternative
  • 1/8 teaspoon Chili Powder Adjust based on heat preference
  • 1/8 teaspoon Cinnamon Optional for less sweetness
  • 9 oz Shredded Brussels Sprouts Pre-shredded can save time
For the Toppings
  • 1 large Apple, chopped Honeycrisp or Pink Lady recommended
  • 3 oz White Cheddar Cheese, cubed Skip for dairy-free
  • 1/3 cup Sliced Almonds or Pepitas Walnuts or sunflower seeds can be used
  • 1/3 cup Dried Cranberries Raisins can be used as a substitute
For the Dressing
  • 3 tablespoons Fig Balsamic Vinaigrette Mix of olive oil, balsamic vinegar, fig jam, garlic, salt, and pepper

Equipment

  • Saucepan
  • baking sheet
  • mixing bowl
  • Jar or Bowl for Vinaigrette

Method
 

Step-by-Step Instructions
  1. Rinse 1 cup of wild blend rice under cold water. Combine rice with 2 cups of gluten-free chicken broth, bring to boil, cover, and simmer for 40-50 minutes until tender.
  2. Preheat oven to 400°F (200°C). Toss 3 cups of cubed butternut squash with 1.5 tablespoons of olive oil, garlic powder, chili powder, and a pinch of salt. Roast for 15-20 minutes.
  3. On a separate sheet, place 9 oz of shredded Brussels sprouts, drizzle with remaining olive oil, and roast for 8-10 minutes until golden.
  4. In a large bowl, combine cooked rice, roasted butternut squash, Brussels sprouts, 1 chopped apple, 3 oz of cheddar cheese, 1/3 cup of almonds or pepitas, and 1/3 cup of cranberries.
  5. In a jar, whisk together 3 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, 1 tablespoon of fig jam, and salt and pepper. Shake until emulsified.
  6. Serve by scooping portions into bowls, drizzling with the vinaigrette, and enjoy warm or chilled.

Notes

Can be prepared ahead of time and stored in the fridge for up to 5 days.