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Wild Rice, Pear and Roasted Sweet Potato Salad with Walnuts
Ingredients
- 3 cups water
- 1 cup wild rice
- 1 pound sweet potatoes, scrubbed but not peeled, cut into ½” cubes (4 cups)
- 4 tablespoons olive oil
- ½ cup fresh parsley leaves, chopped
- 2 large scallions, trimmed and thinly sliced
- 2 medium ripe pears, cored but not peeled, cut into ½” cubes
- ¼ cup fresh lemon juice
- 2 tablespoons maple syrup
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ cup walnut pieces, coarsely chopped
Cook the wild rice
- Add the water to a 2 quart pot and bring to a boil over high heat. Add the rice and return to a boil, then reduce the heat to medium, cover and cook. Start checking the rice after 20 min. Rice may take anywhere from 20-45 min. to cook, depending on whether it’s hand harvested or cultivated. Tender wild rice just starts to split apart at the ends. Drain well. Let cool.
Make the salad
- As the rice cooks, preheat the oven to 400 degrees. Toss the sweet potatoes with 1 tablespoon of the oil on a large rimmed baking sheet. Roast until fork tender, 10-15 minutes. Let cool.
- Combine the wild rice, sweet potatoes, parsley, scallions and pears in a large mixing bowl. (If you plan to refrigerate the salad for a few days, leave the pears out and add them right before serving).
- Whisk together the remaining 3 tablespoons of oil, the lemon juice, maple syrup, salt and pepper in a small bowl, until emulsified. Pour the dressing over the wild rice mixture and toss to coat. Serve topped with walnuts.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/