Wild Rice Sweet Potato Salad With Pears Food
SWEET POTATO PILAF
The combination of sweet potatoes, bacon, asparagus and kale makes this simple Sweet Potato Kale Pilaf taste amazing! To save time and dishes, you can easily cook the rice in an Instant Pot and also use it to saute the other ingredients. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 8 cups.
Number Of Ingredients 12
Steps:
- Rinse wild rice thoroughly; drain. In a large saucepan, combine broth, rice and oil; bring to a boil. Reduce heat; simmer, covered, until rice is fluffy and tender, 50-55 minutes. Drain if necessary. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Add asparagus, sweet potato and onion to drippings; cook and stir over medium-high heat until potatoes are crisp-tender, 8-10 minutes. , Stir in kale, garlic, salt and pepper. Cook and stir until vegetables are tender, 8-10 minutes. Stir in rice and reserved bacon. Sprinkle with parsley.
Nutrition Facts : Calories 156 calories, Fat 5g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 350mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
WILD RICE-SWEET POTATO SALAD WITH PEARS
A different kind of wild rice salad. Would be a really good addition to bring to a Thanksgiving table. Looks pretty and tastes yummy. From Cooking Light.
Provided by Ppaperdoll
Categories Rice
Time 1h15m
Yield 8 half cup servings, 8 serving(s)
Number Of Ingredients 15
Steps:
- For salad, bring water to a boil in a medium saucepan. Add wild rice, reduce heat, cover, and simmer 1 hour or until tender. Set aside.
- Cook sweet potato in boiling water 5 minutes or until tender. Drain and rinse under cold water. Set aside.
- Combine pear and lemon juice in a large bowl and toss to coat. Add cooked wild rice, sweet potato, pepper, onions, sesame seeds, and salt. Toss together.
- For dressing, combine vinegar, apple cider, sesame oil, orange juice concentrate, sage and garlic in a small bowl and whisk well. Pour over rice salad and toss to coat.
Nutrition Facts : Calories 154.1, Fat 4.6, SaturatedFat 0.7, Sodium 305.6, Carbohydrate 25.7, Fiber 3, Sugar 5.2, Protein 4
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WILD RICE, PEAR & ROASTED SWEET POTATO SALAD WITH WALNUTS
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- First, cook the wild rice. Truly wild rice and cultivated wild rice have very different cooking times. Add water to a 2-quart pot, and bring to a boil. Add the rice and return to the boil, then reduce heat to a simmer and cover the pot. For hand-harvested wild rice, start checking in 20 minutes. Cultivated rice may take 45 minutes to 1 hour. When the rice is tender and just starting to split apart at the ends, drain well. Let cool.
- Preheat the oven to 400° F. On a large sheet pan, toss the cubed sweet potatoes with a tablespoon of the olive oil. Roast for 20 minutes, stir, and roast for 10 more, depending on the size of your cubes. When the cubes are easily pierced with a paring knife, they are done. Let cool to room temperature.
- In large bowl, combine the wild rice, cooled sweet potatoes, parsley, scallions, and pears. In a small bowl, whisk the remaining olive oil, lemon juice, maple syrup, salt, and pepper. Pour the dressing over the wild rice mixture, then toss to coat.
- Serve topped with walnuts. This salad keeps, tightly covered, in the refrigerator for 2 to 3 days. If you want to hold it longer, wait to chop the pears until just before serving.
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