Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

• porsjoner: 6 servings
• aktiv tid: 10 minutes
• total tid: 1 hour 15 minutes

Ingredienser

1 cup Wild Blend Rice (Lundberg Wild Blend Rice recommended)

1-3/4 cups gluten free chicken broth

3 cups 1” butternut squash cubes (~1 small squash)

3 Tablespoons extra virgin olive oil (divided)

1/8 teaspoon garlic powder

1/8 teaspoon chili powder

1/8 teaspoon 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

1/2 cup extra virgin olive oil

1/4 cup balsamic vinegar

1 small clove garlic (pressed or very finely minced)

2 Tablespoons fig jam

salt and pepper

Fremgangsmåte

Cook rice

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 for 40-50 minutes 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.

Roast squash

Preheat oven to 400 degrees. Line a half sheet pan with parchment paper or nonstick sprayed foil 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.

Roast Brussels sprouts

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.

Assemble

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.

For the Fig Balsamic Vinaigrette:

Make dressing

Combine 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.

Næringsinnhold

• Kalorier: 422 kcal
• Totalt fett: 33 g
• Mettet fett: 6 g
• Umettet fett: 25 g
• Transfett: 0.002 g
• Kolesterol: 16 mg
• Natrium: 366 mg
• Totalt karbohydrater: 29 g
• Kostfiber: 5 g
• Totalt sukker: 15 g
• Protein: 7 g