Sweet Potato-Wild Rice Salad
 
 
 
serving size : 6 
 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
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)
 
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) 
 
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. 
 
 
 
-- 
(ID: 7470) Mirror: rec.food.recipes: Thu, Jun 3, 2004


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