Ingredients:
2 cups water
1 cup uncooked wild rice
1 cup diced peeled sweet potatoes
1 1/3 cups peeled bartlett pears, cored and diced ( about 2 pears)
1/2 teaspoon fresh lemon juice
1 cup diced yellow bell peppers
1/4 cup sliced green onions
1 tablespoon toasted sesame seeds
1 teaspoon salt
3 tablespoons cider vinegar
3 tablespoons apple cider
2 tablespoons dark sesame oil
2 tablespoons thawed orange juice concentrate
1/2 teaspoon dried rubbed sage
1 garlic cloves, minced
Directions:
For salad, bring water to a boil in a medium saucepan. Add wild rice, reduce heat, cover, and simmer 1 hour or until tender. Set aside.
Cook sweet potato in boiling water 5 minutes or until tender. Drain and rinse under cold water. Set aside.
Combine pear and lemon juice in a large bowl and toss to coat. Add cooked wild rice, sweet potato, pepper, onions, sesame seeds, and salt. Toss together.
For dressing, combine vinegar, apple cider, sesame oil, orange juice concentrate, sage and garlic in a small bowl and whisk well. Pour over rice salad and toss to coat.
Servings: Serve
Time preparation: 15 min.
Time total: 75 min.