So, it’s the middle of February and that New Year's resolution to go to the gym and eat healthily is looking about as dated as writing 2017 on your checks. (Or as dated as having a checkbook!) What happened to that get healthy spirit you had on January 2nd? This rice bowl will get you back on that resolution track, with flavor to spare. Brussels sprouts, apples, and wild rice are flavored with a sweet tangy fig balsamic dressing and topped with goat cheese, almonds, and cranberries. Don't give up on your resolutions yet… that's for March!
Bring a medium pot with wild rice and 1½ cup water to a boil. Lower to a simmer, cover, and cook until tender, 20-23 minutes.
Remove from burner, fluff with a fork, and set aside covered.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Trim bottoms off Brussels sprouts and thinly slice.
Quarter apple and remove core. Cut into ½" dice.
Coarsely chop cranberries.
Make Vinaigrette and Toast Almonds
Combine balsamic vinegar, 2 Tbsp. olive oil, fig spread, ¼ tsp. salt, and a pinch of pepper in a mixing bowl.
Place a large non-stick pan over medium heat. Add almonds to hot, dry pan and stir constantly until lightly toasted, 1-3 minutes.
Immediately transfer almonds to a plate.
Wipe pan clean and reserve.
Cook the Brussels Sprouts and Apple
Return pan used to toast almonds to medium heat.
Add 1 Tbsp. olive oil, Brussels sprouts, and apple to hot pan. Stir occasionally until both are lightly browned and Brussels are tender, 8-10 minutes.
Remove from burner. Season with ½ tsp. salt and ¼ tsp. pepper.
Finish the Dish
Plate dish as pictured on front of card, placing Brussels sprouts and apples over rice and pouring vinaigrette (to taste) over vegetables. Garnish with almonds, cranberries, and goat cheese. Bon appétit!