Wild Rice Harvest Bowl
with Fig Balsamic Vinaigrette!
with Fig Balsamic Vinaigrette!
All this takes is some chopping and roasting of a couple vegetables and throw it all together in a bowl with sliced almonds, cranberries, cheese and apples.....
...and mix 'er up!
| Don't forget the Balsamic Vinaigrette that starts with a base of fig jam. It's the icing on the cake, I mean salad. |  |
This recipe is straight outta the
excellent food blog
Iowa Girl Eats.
I have been following this food blogger for a looooong time.
All her recipes the last few years are now gluten free. I'm not gluten free but it's nice to change things up with gluten free or vegan or vegetarian for sure.
These are the fixins for the
Wild Rice Harvest Bowls
with fig balsamic vinaigrette.
1 cup wild-brown rice blend
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
For the Fig Balsamic Vinaigrette:
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar 1 clove garlic, microplaned or minced
2 Tablespoons fig jam
Salt and pepper
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
For the Fig Balsamic Vinaigrette:
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar 1 clove garlic, microplaned or minced
2 Tablespoons fig jam
Salt and pepper
Let's start by cooking the wild rice in the chicken or vegetable broth.
Slice up the brussel sprouts.
Do NOT be afraid of brussel sprouts.
Do NOT be afraid of brussel sprouts.
Prepare all other ingredients...
Spice up the butternut squash and lay them out on a sheet pan and roast.
Toss the sliced brussel sprouts with olive oil and salt and pepper and roast.
Whip up that super easy
fig balsamic vinaigrette.
Begin throwing things in a bowl, starting with the wild rice you cooked in the chicken or vegetable stock.
Add the roasted butternut squash and brussel sprouts...
Now add the cubed white cheddar, dried cranberries,
apple chunks and slice almonds.
That's it! Toss it together with the dressing and serve as a main dish or side dish!
I kept the dressing on the side so these pics don't show the deliciousness of the fig balsamic vinaigrette dressing incorporated into the dish.
Serve it as main dish...
...or serve it up as a side dish with a roast chicken.
So anyway, my long time rockin' friend stopped by
and we chatted and chatted while she was getting a couple new tires on her vehicle.
I knew she was coming so I made this Wild Rice Harvest Bowl again while she was here as I know she mainly eats healthy.
I sent the meal with her to enjoy over the next few days.
Okay, because I am a
1970s girl...
In honor of FRIENDS like my gal A up there, here's a little ditty you may have heard:
Joe Cocker's version of The Beatle's
With A Little Help From My Friends
(Woodstock 1969)
Staying on the 70s theme of FRIEND songs,
we have James Taylor singing Carole King's
You've Got A Friend.
That's Carole playing piano in the background.
Lastly,
Can We Still Be Friends (1978) by Todd Rundgren.
This is Todd and Daryl Hall singing at Daryl's House from 2009.
Yes, that would be Daryl Hall of Hall and Oates.
They sound pretty dang good, WOW! Check it out!
Okay, that's all I have for now.
Thanks for checking in, friends!
It's a little foggy out there today...
Stay safe and nice and cozy
and we'll be talkin' at ya soon!!
and we'll be talkin' at ya soon!!
