Comforting Rice Harvest Bowls With Fig Balsamic Vinaigrette

Rice Harvest Bowls With Fig Balsamic Vinaigrette came together one late-autumn afternoon when my friend Amina invited me to her small backyard in Brooklyn. The air carried that gentle chill that turns conversation into warmth. She had just come from the farmers’ market with bags full of butternut squash, shiny apples, and fresh Brussels sprouts still cool from the morning air.

The picnic table filled quickly Carlos sharing stories about a pop-up dinner he once cooked in Miami, Amina passing around mugs of spiced cider, and me slicing through the crisp produce under strands of twinkling lights. The scent of roasted squash mingled with laughter, and a recipe quietly began to take shape among friends.

The colors alone told a story of the season deep orange, emerald, cranberry red. The rice absorbed the sweet tang of the dressing, the apples brought freshness, and the cheddar softened just enough to bind everything together. I plated the first bowl still warm, the steam rising like a small cloud of autumn itself.

When I shared these Rice Harvest Bowls With Fig Balsamic Vinaigrette with my neighbor Minh in Hanoi, he paused after the first bite, surprised by the gentle sweetness of the fig and the crunch of almonds. We talked about how simple food can still feel generous, how ingredients from faraway places can gather around a single table. That’s what this dish has become to me a small celebration of connection, a meal that welcomes anyone who wants to taste the season in full color.

Short Description

Rice Harvest Bowls With Fig Balsamic Vinaigrette is a nutritious and vibrant dish that brings together

Key Ingredients

• 1 cup Wild Blend Rice (such as Lundberg Wild Blend Rice)
• 1¾ cups gluten-free chicken broth
• 3 cups 1-inch butternut squash cubes (about 1 small squash)
• 3 tablespoons extra virgin olive oil, divided
• ⅛ teaspoon garlic powder
• ⅛ teaspoon chili powder
• ⅛ teaspoon cinnamon
• Salt and pepper, to taste
• 9 oz thinly shredded Brussels sprouts
• 1 large or 2 small apples, chopped
• 3 oz white cheddar cheese, cubed
• ⅓ cup sliced almonds or pepitas
• ⅓ cup dried cranberries
  
  For the Fig Balsamic Vinaigrette
• ½ cup extra virgin olive oil
• ¼ cup balsamic vinegar
• 1 small clove garlic, finely minced or pressed
• 2 tablespoons fig jam
• Salt and pepper, to taste

Tools Needed

• Small saucepan with lid
• Baking sheet(s) lined with parchment paper or non-stick foil
• Large mixing bowl
• Whisk or jar with lid for vinaigrette
• Measuring cups and spoons
• Knife and cutting board
• Oven preheated to 400 °F (approx. 200 °C)

Cooking Instructions

Step 1: Cook the Rice
In a small saucepan, combine 1 cup wild blend rice and 1¾ cups gluten-free chicken broth. Bring to a gentle simmer, then cover with a lid, reduce the heat to low, and cook for 40–50 minutes until the rice is tender and the broth is absorbed (follow the package instructions of your brand for best results). Once cooked, fluff gently with a fork and set aside to cool slightly.

Step 2: Roast the Butternut Squash
Preheat the oven to 400 °F (about 200 °C). Line a baking sheet with parchment paper or non-stick foil. Spread 3 cups of 1-inch butternut squash cubes on the pan and drizzle with 1½ tablespoons of the extra virgin olive oil. Sprinkle the garlic powder, chili powder, cinnamon, salt, and pepper over the cubes.

Use your hands (or a spatula) to toss and coat the squash evenly. Roast for 15–20 minutes, stirring halfway through, until the squash is tender and golden at the edges.

Step 3: Roast the Brussels Sprouts
On another lined sheet pan, spread the 9 oz thinly shredded Brussels sprouts. Drizzle with the remaining 1½ tablespoons olive oil and season with salt and pepper. Toss lightly to coat. Add this sheet pan to the oven during the squash’s final 10 minutes of roasting. Roast for 8–10 minutes or until the Brussels sprouts are tender and slightly crisp on the edges.

Step 4: Prepare the Vinaigrette
In a small bowl or jar, combine ½ cup extra virgin olive oil, ¼ cup balsamic vinegar, 1 finely minced clove garlic, and 2 tablespoons fig jam. Whisk (or shake if using a jar) until the dressing is blended.

If the fig jam is too thick and resists mixing, microwave it for 15–20 seconds to soften and then proceed. Season with salt and pepper to taste. This vinaigrette can be made up to 5 days ahead and stored in the refrigerator in an airtight jar.

Step 5: Assemble the Bowls
In a large mixing bowl, combine the cooked wild rice (cooled slightly), roasted butternut squash, roasted Brussels sprouts, chopped apples, cubed white cheddar cheese, sliced almonds or pepitas, and dried cranberries. Drizzle the fig balsamic vinaigrette over the top and toss gently to coat all ingredients. Serve the bowls warm or at room temperature.

Why You’ll Love This Recipe

It brings together hearty whole grain (wild blend rice) with seasonal vegetables, making it a satisfying yet health-conscious meal.

The flavor layering sweet squash, tart apples and cranberries, nutty almonds or pepitas, sharp cheddar, dressed with fig-balsamic vinaigrette creates a harmonious medley of taste and texture.

Make it for lunch, dinner, or a side dish at a gathering; it holds up well at room temperature and travels well for potlucks.

It’s approachable for casual home cooks and doesn’t require complex techniques or hard-to-find ingredients.

The make-ahead vinaigrette adds convenience and the recipe invites personalization based on what you have on hand.

Mistakes to Avoid & Solutions

Overcooking the rice until mushy
It can turn the grains sticky and ruin the bowl’s texture.
Solution: Check the rice around 35–40 minutes or when the broth is mostly absorbed. Remove from heat once tender but still holding its shape, then fluff gently with a fork. Avoid using high heat that makes the grains gummy.

Uneven squash cubes causing inconsistent roasting
Different sizes lead to some pieces being undercooked while others burn.
Solution: Cut the butternut squash into uniform 1-inch cubes so they roast evenly. If a few pieces are larger, remove the smaller ones earlier or trim them down before cooking.

Soggy Brussels sprouts instead of crisp edges
Crowding the pan or low heat can cause them to steam instead of roast.
Solution: Roast at 400 °F / 200 °C and spread the shredded sprouts in a single, uncrowded layer. If they’re still soft, roast 1–2 minutes longer or switch to broil briefly for light crispness.

Vinaigrette separating or forming fig jam clumps
Cold or thick jam won’t blend smoothly with oil and vinegar.
Solution: Warm the fig jam for 15–20 seconds in the microwave to soften, then whisk until smooth. Store the vinaigrette in a jar and shake before using.

Assembling the bowl too early and losing texture contrast
The vinaigrette can soften the veggies and make the apples lose freshness.
Solution: Toss everything with the dressing just before serving so each bite stays crisp and bright. If preparing in advance, store the vinaigrette separately until ready to serve.

Serving and Pairing Suggestions

Serve the bowls family-style in large bowls or portion into individual bowls for a casual sit-down meal.

Pair with a crisp white wine like Sauvignon Blanc or a lightly sparkling water with lemon for a refreshing contrast.

Add a side of grilled chicken or chickpeas for extra protein if desired.

Use these bowls as part of a fall buffet, alongside roasted sweet potatoes and a leafy green salad.

For a lighter touch, serve as a side to a roasted turkey breast or baked salmon—letting the fig-balsamic flavors complement the main dish.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Keep the vinaigrette separate if possible to preserve texture.

To reheat: for a warm bowl, gently microwave individual portions for 1-2 minutes until just heated through; then add the vinaigrette and toss. Avoid over-heating, which can make the squash mushy and wilt the sprouts.

If serving cold or at room temperature, simply mix the leftovers and drizzle the vinaigrette right before eating. For best texture, add the nuts or pepitas fresh at the time of serving.

FAQs

1. Can I use brown rice instead of wild blend rice?
Yes—you can substitute brown rice, but you may need to adjust the cooking time and liquid volume according to the brown rice package instructions.

2. Is this recipe vegetarian or vegan friendly?
To make it vegetarian, ensure you use vegetable broth instead of chicken broth. To make it vegan, swap the white cheddar cubes for a vegan cheese alternative or omit cheese altogether.

3. Can I prepare components ahead of time?
Absolutely. You can roast the squash and Brussels sprouts ahead and store them separately in the fridge. The vinaigrette can be made up to 5 days ahead. Combine everything just before serving.

4. What if I don’t have fig jam for the vinaigrette?
You can substitute apricot or blackberry jam for a similar fruity note, though the fig flavor is especially unique. The dressing will still be tasty with the swap.

5. How can I adjust this recipe for gluten-free cooking?
The recipe as written is already gluten-free provided you use a gluten-free chicken (or vegetable) broth and check other ingredients for cross-contamination. Always verify labels if you’re cooking for someone with celiac disease.

Tips & Tricks

Toast the sliced almonds or pepitas for 2-3 minutes in a dry skillet to bring out their nutty flavor before adding to the bowl.

Allow the roasted vegetables to cool slightly before assembling the bowl to avoid wilting the cheese and nuts.

Use apples with a crisp texture like Honeycrisp or Gala for best contrast with the roasted vegetables.

For added color and seasonal flair, stir in pomegranate arils or roasted beets.

To pack this for lunch, layer the rice and roasted veggies in a jar, keep the vinaigrette in a small container, and add fresh apples and nuts just before eating.

Recipe Variations

1. Mediterranean Twist
Swap the wild blend rice for quinoa, replace the cheddar with crumbled feta, and use sun-dried tomatoes instead of apples. For the vinaigrette, swap fig jam for olive tapenade and use red wine vinegar.

2. Autumn Harvest Vegan
Use vegetable broth for the rice, omit the cheese, and add roasted chickpeas (½ cup) for protein. Keep the almonds or pepitas, and replace dried cranberries with dried cherries for a little extra tartness.

3. Sweet & Spicy Kick
After cooking the rice, stir in a pinch of smoked paprika and cayenne pepper for subtle heat. Roast the squash with an additional dash of chili powder, and replace the apples with pineapple chunks for a sweet-spicy contrast

Final Thoughts

Making Rice Harvest Bowls With Fig Balsamic Vinaigrette has become my way to welcome the cool season. The roasted squash, crisp sprouts, and nutty rice come together in a warm, colorful mix that brings people closer at the table.

The fig-balsamic dressing ties everything together sweet, tangy, and balanced. Each bite feels bright yet comforting, a small celebration of fall flavors in harmony.

Sharing these Rice Harvest Bowls With Fig Balsamic Vinaigrette always reminds me that good food builds connection. It’s a simple meal, but one that carries the joy of the harvest in every spoonful.