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SERVES 5-6
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
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
2alt and pepper
Directions
Get full recipe >> Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette @ iowagirleats.com
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