Wild Rice Salad

Name: Wild Rice Salad
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 3 to 4 servings
Ingredients: 1 cup wild rice; 1 large sweet potato (about 1 pound), peeled and cut into 1/2- to 1/3-inch dice; 1 tablespoon vegetable oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 pound green beans, trimmed and cut into 1-inch lengths; 1/2 cup roughly chopped parsley; 2 green onions, thinly sliced; 3 tablespoons lime juice; 1 tablespoon olive oil; 1/4 cup toasted pumpkin seeds and sliced almonds

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Level: Easy

Total: 1 hr 20 min
Active: 20 min

Yield: 3 to 4 servings

Level: Easy

Total: 1 hr 20 min
Active: 20 min

Yield: 3 to 4 servings

Ingredients

1 cup wild rice

1 large sweet potato (about 1 pound), peeled and cut into 1/2- to 1/3-inch dice

1 tablespoon vegetable oil

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 pound green beans, trimmed and cut into 1-inch lengths

1/2 cup roughly chopped parsley

2 green onions, thinly sliced

3 tablespoons lime juice

1 tablespoon olive oil

1/4 cup toasted pumpkin seeds and sliced almonds

Directions

Watch how to make this recipe.

Combine the rice with 2 1/4 cups water in a medium pot or a rice cooker. Bring to a boil, reduce the heat and simmer (covered) 50 to 60 minutes (or set to cook on the brown rice setting).
While the rice is cooking, preheat the oven to 425 degrees F.
Toss the sweet potato with the vegetable oil and sprinkle with the salt and pepper. Spread in a single layer on a baking sheet and roast for 10 minutes.
Add the green beans to the sheet with the potatoes and roast for another 10 minutes. Let cool.
When the rice is cooked (the grains will be split open like tiny hotdog buns), drain any excess water and rinse gently with cool water. Shake in a colander to remove as much water as possible.
Combine with the roasted vegetables, parsley and green onions. Pour over the lime juice and olive oil and add salt to taste.
Add the toasted seeds and nuts right before serving to stay crunchy.