Sweet Potato-Wild Rice Salad

Sweet Potato-Wild Rice Salad
Photo by Randy Mayor

Ingredients

  • ¼ cup thawed orange juice concentrate, undiluted
  • 1 cup uncooked wild rice
  • ¼ cup thawed orange juice concentrate, undiluted
  • 2 cups (1/2-inch) cubed peeled sweet potato
  • mint springs(optional)
  • 3 cups fat-free, less-sodium chicken broth
  • 1 tablespoon plus 1/2 teaspoon olive oil, divided
  • + 20 more ingredients
    • 1/3 cup diced Red Delicious apple
    • 1/3 cup diced Red Delicious apple
    • 1/3 cup diced Red Delicious apple
    • ¼ cup chopped green onions
    • ¼ cup raisins
    • 2 cups (1/2-inch) cubed peeled sweet potato
    • ¼ cup raisins
    • ¼ cup thawed orange juice concentrate, undiluted
    • 1 cup uncooked wild rice
    • 3 cups fat-free, less-sodium chicken broth
    • 1 tablespoon plus 1/2 teaspoon olive oil, divided
    • 3 cups fat-free, less-sodium chicken broth
    • ¼ cup chopped green onions
    • 2 cups (1/2-inch) cubed peeled sweet potato
    • ¼ cup chopped green onions
    • ¼ cup raisins
    • 1 tablespoon plus 1/2 teaspoon olive oil, divided
    • mint springs(optional)
    • 1 cup uncooked wild rice
    • mint springs(optional)

Bring the chicken broth to a boil in a medium saucepan. Add rice; cover, reduce heat, and simmer 45 minutes or until liquid is absorbed. Preheat oven to 400°. Combine the sweet potato and 1/2 teaspoon oil in a bowl, tossing well to coat. Arrange sweet potato in a single layer on a jelly-roll pan....

View full recipe at My Recipes

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