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Fall Rice Bowl

A nutritious and delicious Fall Rice Bowl that showcases seasonal produce with wild rice and roasted vegetables, perfect for autumn gatherings.

  • Total Time: 55 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 cup wild rice
  • 2 cups vegetable broth
  • 1 cup seasonal produce (e.g., roasted sweet potatoes, Brussels sprouts, apples)
  • 1/2 cup figs (chopped, optional)
  • 2 tablespoons balsamic vinaigrette
  • Salt and pepper to taste

Instructions

  1. Rinse the wild rice under cold water.
  2. Combine wild rice and vegetable broth in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for about 45 minutes or until rice is tender.
  3. Roast seasonal produce in the oven at 400°F (200°C) for 20-30 minutes until tender.
  4. Fluff the rice with a fork and combine it with roasted produce and chopped figs.
  5. Drizzle with balsamic vinaigrette and season with salt and pepper.
  6. Serve warm in bowls.

Notes

For better texture, consider soaking the wild rice for a few hours before cooking. Roasting the vegetables until caramelized enhances their natural sweetness. Add nuts or seeds for added crunch and nutritional benefits.

  • Author: jayne
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 6g
  • Sodium: 300mg
  • Fat: 4g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 60g
  • Fiber: 10g
  • Protein: 8g
  • Cholesterol: 0mg

Keywords: Fall Rice Bowl, seasonal produce, vegetarian bowl, autumn recipes