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Harvest Bowls with Fig Balsamic Vinaigrette
Ingredients
  • 1 cup Wild Blend Rice, Lundberg Wild Blend Rice recommended
  • 1-¾ cups gluten free chicken broth
  • 3 cups 1” butternut squash cubes, ~1 small squash
  • 3 Tablespoons extra virgin olive oil, divided
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon chili powder
  • ⅛ teaspoon cinnamon
  • salt and pepper
  • 9 oz thinly shredded brussels sprouts
  • 1 large or 2 small apples, chopped
  • 3 oz white cheddar cheese, cut into cubes
  • ⅓ cup sliced almonds or pepitas
  • ⅓ cup dried cranberries
  • subheading: For the Fig Balsamic Vinaigrette:
  • ½ cup extra virgin olive oil
  • ¼ cup balsamic vinegar
  • 1 small clove garlic, pressed or very finely minced
  • 2 Tablespoons fig jam
  • salt and pepper
Steps
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