Sweet Potato-Wild Rice Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3 cups fat-free, less-sodium chicken broth |
1 cup uncooked wild rice |
2 cups (1/2-inch) cubed peeled sweet potato |
1 tablespoon plus 1/2 teaspoon olive oil, divided |
1/3 cup diced red delicious apple |
1/4 cup thawed orange juice concentrate, undiluted |
1/4 cup chopped green onions |
1/4 cup raisins |
mint springs(optional) |
Directions:
1. Bring the chicken broth to a boil in a medium saucepan. Add rice; cover, reduce heat, and simmer 45 minutes or until liquid is absorbed.
2. Preheat oven to 400°.
3. Combine the sweet potato and 1/2 teaspoon oil in a bowl, tossing well to coat. Arrange sweet potato in a single layer on a jelly-roll pan. Bake at 400° for 30 minutes, turning once.
4. Combine diced apples with orange juice concentrate in a small bowl. Drain, reserving concentrate. Combine 1 tablespoon oil and reserved concentrate; stir well with a whisk.
5. Combine rice, concentrate mixture, apples, green onions, and raisins; gently stir in potato. Cover and chill 1 hour. Garnish with mint sprigs, if desired.
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