So it's the end of summer, the end of cook-outs, BBQs, and pints of ice cream eaten late at night… or is the ice-cream a year-round thing? Anyway, maybe a few excess pounds have gone on the summer frame. This rice bowl will make you fit for fall, 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. Perfect flavors for starting fall... or any season.
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 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 bowl. Garnish with almonds, cranberries, and goat cheese (crumbling with your hands if needed). Bon appétit!