Wild Rice-Sweet Potato Salad with Pears |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This innovative match-up of unexpected ingredients is even more terrific served with ham or pork. Ingredients:
2 cups water |
1 cup uncooked wild rice |
1 cup diced peeled sweet potato |
1 1/3 cups peeled bartlett pear, cored and diced (about 2 pears) |
1/2 teaspoon fresh lemon juice |
1 cup diced yellow bell pepper (about 1 pepper) |
1/4 cup sliced green onions |
1 tablespoon toasted sesame seeds |
1 teaspoon salt |
3 tablespoons cider vinegar |
3 tablespoons apple cider |
2 tablespoons dark sesame oil |
1 tablespoon thawed orange juice concentrate |
1/2 teaspoon dried rubbed sage |
1 garlic clove, minced |
Directions:
1. To prepare the salad, bring water to a boil in a medium saucepan. Add wild rice; cover, reduce heat, and simmer 1 hour or until tender. Set aside.
2. Cook diced sweet potato in boiling water for 5 minutes or until tender. Drain and rinse with cold water; drain well. Set aside.
3. Combine pear and lemon juice in a large bowl, and toss to coat. Add the cooked wild rice, sweet potato, bell pepper, green onions, sesame seeds, and salt; toss well.
4. To prepare the vinaigrette, combine vinegar and remaining ingredients; stir well with a whisk. Pour over rice mixture, tossing to coat.
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