Wild Rice, Pear and Roasted Sweet Potato Salad with Walnuts

Wild Rice, Pear and Roasted Sweet Potato Salad with Walnuts
Serves 6
Thanks to chef and cookbook author Robin Asbell for this healthful, seasonal recipe that is sure to find its way to your dinner table this fall. Take a break from your usual mashed potatoes or yams and try this sweet and savory treat instead. Want to learn how to prepare more delicious, whole grain recipes and jump start a healthier diet? Join Robin for her 2 classes at The Cook's Warehouse on November 5 and November 7, both featuring recipes from her new cookbook, The Whole Grain Promise. From breakfast to dessert, you'll learn how to cook and enjoy more whole grains.
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Prep Time
25 min
Cook Time
1 hr 30 min
Total Time
1 hr 55 min
Prep Time
25 min
Cook Time
1 hr 30 min
Total Time
1 hr 55 min
Ingredients
  1. 3 cups water
  2. 1 cup wild rice or a rice blend
  3. 1 pound sweet potato, cubed (4 cups)
  4. 4 tablespoons extra-virgin olive oil, divided
  5. 1/2 cup fresh parsley leaves, chopped
  6. 2 large scallions, chopped (white and green parts)
  7. 2 medium ripe pears, cored and chopped
  8. 1/4 cup freshly squeezed lemon juice
  9. 2 tablespoons Grade B maple syrup
  10. 1/2 teaspoon salt
  11. 1/2 teaspoon freshly ground black pepper
  12. 1/2 cup walnut pieces, coarsely chopped
Instructions
  1. First, cook the wild rice. Truly wild rice and cultivated wild rice have very different cooking times. Add the water to a 2-quart pot and bring to a boil. Add the rice and return to a boil, then reduce the 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.
  2. Preheat the oven to 400°F. On a large sheet pan, toss the sweet potatoes with 1 tablespoon of the olive oil. Roast for 20 minutes, stir, and then roast for 10 minutes 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.
  3. In a large bowl, combine the wild rice, sweet potatoes, parsley, scallions, and pears. In a small bowl, whisk together the remaining olive oil, lemon juice, maple syrup, salt, and pepper. Pour the dressing over the wild rice mixture and toss to coat.
  4. Serve topped with walnuts.
  5. Keeps for 2 to 3 days, tightly covered, in the refrigerator. If you want to store it longer, wait to chop the pears until just before serving.
Notes
  1. Reprinted with permission from The Whole Grain Promise © 2015 by Robin Asbell, Running Press, a member of the Perseus Books Group.
  2. Photo © 2015 by Steve Legato
Adapted from The Whole Grain Promise
Adapted from The Whole Grain Promise
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