Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

• Gluten free

• Produce

  • 3 cups 1” butternut squash cubes
  • 9 oz Brussels sprouts
  • 1/3 cup Cranberries, dried
  • 1 clove Garlic
  • 1/8 tsp Garlic powder
  • 1 Large or 2 small apples

• Canned Goods

  • 1 3/4 cup Chicken broth, gluten free

• Condiments

  • 1/4 cup Balsamic vinegar
  • 2 tbsp Fig jam

• Pasta & Grains

  • 1 cup Brown rice blend, wild

• Baking & Spices

  • 2 Alt and pepper
  • 1 Salt and pepper

• Oils & Vinegars

  • 11 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/3 cup Almonds or pepitas

• Dairy

  • 3 oz White cheddar cheese

Found on iowagirleats.com

Description

Ingredients

• 1 cup wild-brown rice blend (I recommend Lundberg)
• 1-3/4 cup gluten-free 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
• 9oz thinly shredded brussels sprouts
• 1 large or 2 small apples, chopped
• 3oz 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 clove garlic, microplaned or minced
• 2 Tablespoons fig jam
• 2alt and pepper

Directions

• 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 (verify liquid amount and cooking method with rice package directions.) Set aside to cool slightly - can be done a day ahead of time. Preheat oven to 400 degrees. Line a half sheet pan with a silpat or foil then spray with nonstick spray if using foil. Add butternut squash cubes, 1-1/2 Tablespoons extra virgin olive oil, garlic powder, chili powder, cinnamon, salt, and pepper then toss with your fingers 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, line another half sheet pan with a silpat or foil then spray with nonstick spray if using foil. 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 (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. 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. Leftovers are good for 3-4 days.