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Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

A cozy autumn dish featuring nutty wild rice, seasonal vegetables, sweet figs, and a tangy balsamic vinaigrette.
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup wild rice Rinsed under cold water
  • 2 cups vegetable broth or water For cooking the wild rice
  • 1 cup diced seasonal vegetables (such as squash, zucchini, and bell peppers) Choose your favorites for best flavor
  • 1/2 cup dried figs, chopped Add sweetness and texture
  • 1/4 cup walnuts, chopped For crunch
  • 2 tablespoons olive oil For sautéing the vegetables
  • to taste Salt and pepper For seasoning
  • 2 tablespoons balsamic vinegar For the vinaigrette
  • 1 tablespoon honey or maple syrup To sweeten the vinaigrette

Method
 

Cooking the Wild Rice
  1. Rinse 1 cup of wild rice under cold water. In a medium saucepan, combine the wild rice and 2 cups of vegetable broth or water.
  2. Bring to a boil, then reduce to a simmer, cover, and cook for about 30-35 minutes, or until the rice is tender and the germ has separated.
  3. Drain any excess liquid if needed.
Preparing the Vegetables
  1. While the rice is cooking, dice your choice of seasonal vegetables. Set them aside.
Sautéing the Vegetables
  1. In a skillet, heat 2 tablespoons of olive oil over medium heat.
  2. Add the prepared vegetables and sauté for about 5-7 minutes until they are tender. Season with salt and pepper to taste.
Combining Ingredients
  1. Once the rice is cooked, mix in the sautéed vegetables, chopped dried figs, and walnuts. Stir gently to combine.
Making the Vinaigrette
  1. In a small bowl, whisk together 2 tablespoons of balsamic vinegar and 1 tablespoon of honey or maple syrup.
  2. Pour this dressing over the rice and vegetable mixture and mix until evenly coated.
Serving
  1. Divide the wild rice harvest mixture into bowls and serve warm. Add any additional toppings you fancy.

Notes

You can swap wild rice for quinoa but adjust the cooking time. Consider adding chickpeas for protein. Store in an airtight container for up to 3 days in the refrigerator or freeze for 2 months.