Sweet Potato-Wild Rice Salad
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| serving size : 6 |
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| amount measure ingredient -- preparation method |
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| 3 cup | fat-free, less-sodium chicken broth |
| 1 cup | uncooked wild rice |
| 2 cup | cubed peeled sweet potato -- (1/2-inch) |
| 1 Tbsp | plus 1/2 teaspoon olive oil -- divided |
| 1/3 cup | diced red delicious apple |
| 1/4 cup | thawed orange juice concentrate -- undiluted |
| 1/4 cup | chopped green onions |
| 1/4 cup | raisins |
| | mint sprigs (optional) |
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| 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. bake at 400: for 30 minutes, turning once. combine diced |
| apples with orange juice concentrate in a small bowl. drain, reserving |
| concentrate. combine 1 tablespoon oil and reserved concentrate; stir well |
| with a whisk. combine rice, concentrate mixture, apples, green onions, and |
| raisins; gently stir in potato. cover and chill 1 hour. garnish with mint |
| sprigs, if desired. (serving: 2/3 cup) |
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| per serving (excluding unknown items): 212 calories; 3g fat (10.5% |
| calories from fat); 11g protein; 42g carbohydrate; 4g dietary fiber; 0mg |
| cholesterol; 259mg sodium. exchanges: 2 grain(starch); 1/2 lean meat; 0 |
| vegetable; 1/2 fruit; 1/2 fat. |
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| (ID: 7470) Mirror: rec.food.recipes: Thu, Jun 3, 2004 |