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brown rice and sweet potato salad

  • Prep Time: 20 minutes
  • Total Time: 55 minutes
  • Yield: 8 cups 1x

Description

This Brown Rice and Sweet Potato Salad was inspired by a dish I made recently at an Organics for All event in Chicago sponsored by Shaw’s. It’s great because it’s totally doable for a weeknight dinner, but it’s special enough to hold court at your Holiday table!


Scale

Ingredients

  • 1 cup O Organics brown basmati rice
  • 1 large sweet potato, peeled and cut into 1/2 inch dice
  • 4 tablespoons extra virgin olive oil, divided
  • 1 1/2 teaspoons salt, divided
  • 3/4 teaspoon freshly ground pepper, divided
  • 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 preferably toasted
  • 1/2 cup dried cranberries
  • 1/2 cup Italian parsley, chopped

Instructions

  1. Preheat oven to 400 degrees F.
  2. Cook brown basmati rice according to instructions on packaging.
  3. 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.
  4. 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.
  5. 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.


Nutrition

  • Serving Size: 3/4 cups
  • Calories: 249
  • Sugar: 11 g
  • Sodium: 437 mg
  • Fat: 13 g
  • Saturated Fat: 1 g
  • Carbohydrates: 34 g
  • Fiber: 3 g
  • Protein: 3 g

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