Welcome to Best Bites, a twice-weekly video series that aims to satisfy your never-ending craving for food content through quick, beautiful videos for the at-home foodie.
These wild rice harvest bowls with fig balsamic vinaigrette are both a healthy and hearty option for the fall! Check out the recipe on this episode of Best Bites!
- 1 cup wild-brown rice blend
- 1-3/4 chicken broth
- 3 cups 1” butternut squash cubes (about 1 small squash)
- 3 Tablespoons extra virgin olive oil, divided
- 1/8 teaspoon each garlic powder, chili powder, cinnamon
- salt and pepper
- 9 oz thinly shredded Brussels sprouts
- 1 large or 2 small apples, chopped
- 3 oz white cheddar cheese, cut into cubes
- 1/3 cup sliced almonds or pepitas
- 1/3 cup dried cranberries
For the fig balsamic winaigrette:
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 clove garlic, minced
- 2 tablespoons fig jam
- Salt and pepper
- 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. Set aside to cool slightly – can be done a day ahead of time.
- Preheat oven to 400 degrees. Spray a half sheet panwith nonstick spray. Add butternut squash cubes, 1-1/2 Tablespoons extra virgin olive oil, garlic powder, chili powder, cinnamon, salt, and pepper then toss 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, spray another half sheet pan with nonstick spray. 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. 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.
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