Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

 Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette are a hearty, autumn-inspired meal full of rich flavors and textures. The wild rice provides a nutty base, while roasted vegetables, greens, and a tangy-sweet fig balsamic vinaigrette bring everything together beautifully. Here's how to make them:

Ingredients:

For the Bowls:

1 cup wild rice (or a wild rice blend)

2 cups water or vegetable broth (for cooking the rice)

2 medium sweet potatoes, peeled and diced

1 cup Brussels sprouts, halved

1 tbsp olive oil (for roasting vegetables)

Salt and pepper, to taste

1/2 cup pomegranate seeds (optional, for a burst of freshness)

1/4 cup roasted pecans or walnuts, chopped

2 cups baby spinach or mixed greens

For the Fig Balsamic Vinaigrette:

1/4 cup balsamic vinegar

2 tbsp fig jam or preserves (or fresh figs blended into a puree)

1 tbsp Dijon mustard

1/4 cup extra virgin olive oil

1 tsp honey (optional, for extra sweetness)

Salt and pepper, to taste

Instructions:

1. Cook the Wild Rice:

In a medium pot, combine the wild rice and water (or broth). Bring to a boil, then reduce the heat to a simmer and cover. Cook according to the package instructions (usually 30-40 minutes), until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.

2. Roast the Vegetables:

Preheat the oven to 400°F (200°C).

Toss the diced sweet potatoes and Brussels sprouts with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.

Roast for 25-30 minutes, flipping halfway through, until the vegetables are golden brown and tender.

3. Make the Fig Balsamic Vinaigrette:

In a small bowl, whisk together the balsamic vinegar, fig jam, Dijon mustard, olive oil, honey (if using), salt, and pepper until smooth and emulsified.

4. Assemble the Bowls:

In each bowl, start with a base of cooked wild rice.

Top with the roasted sweet potatoes, Brussels sprouts, baby spinach (or mixed greens), pomegranate seeds, and chopped nuts.

5. Drizzle and Serve:

Drizzle each bowl with the fig balsamic vinaigrette.

Serve immediately or refrigerate for later enjoyment.

These Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette are perfect for a cozy fall meal or a healthy, nutrient-packed lunch. The sweetness of the fig vinaigrette complements the earthy wild rice and roasted vegetables beautifully.