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
Use long grain brown rice if you can't find wild rice. The salad keeps for one week, refrigerated.
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