21 Aug Brown Rice Sweet Potato Salad
This tasty and hearty salad is a
fantastic salad or side dish to
accompany any meal – chicken,
meat or fish.
1 cup brown basmati rice
1 large sweet potato, peeled and
cut into 1/2 inch dice
4 tablespoons extra virgin olive
1 1/2 teaspoons salt, divided
3/4 teaspoon freshly ground
1 large orange, 1 teaspoon zest
and 1/3 cup juice
2 tablespoons white wine vinegar
1 tablespoon honey or pure maple
syrup, dark or amber
2 teaspoons Dijon mustard
1 shallot, minced
1/2 cup pecans, chopped and
1/2 cup dried cranberries
1/2 cup Italian parsley, chopped
Preheat oven to 400 degrees F.
Cook brown basmati rice according
to instructions on packaging.
Meanwhile, toss sweet potato
with 1 tablespoon olive oil, 1/2
teaspoon salt and 1/4 teaspoon
pepper until coated. Spread out in a single layer onto a large rimmed
baking sheet. Roast, stirring once or twice, until tender and darkened in
spots, 15 to 20 minutes.
Meanwhile, whisk orange zest and juice, vinegar, honey, Dijon mustard, the
shallot and the remaining 1 teaspoon salt and the remaining 1/2 teaspoon
pepper in a large bowl. Slowly whisk in the remaining 3 tablespoons of
olive oil until well combined. Re-whisk the dressing to combine then add
warm rice, pecans, cranberries and parsley to the orange juice mixture and
gently stir to combine. Serve warm or at room temperature.