Wild Rice Sweet Potato Salad With Pears Recipes

WILD RICE-SWEET POTATO SALAD WITH PEARS

Wild Rice-Sweet Potato Salad With Pears image

A different kind of wild rice salad. Would be a really good addition to bring to a Thanksgiving table. Looks pretty and tastes yummy. From Cooking Light.

Provided by Ppaperdoll

Categories Rice

Time 1h15m

Yield 8 half cup servings, 8 serving(s)

Number Of Ingredients 15

Ingredients

2 cups water
1 cup uncooked wild rice
1 cup diced peeled sweet potato
1 1/3 cups peeled bartlett pears, cored and diced (about 2 pears)
1/2 teaspoon fresh lemon juice
1 cup diced yellow bell pepper
1/4 cup sliced green onion
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 clove, minced

Steps:

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.

Nutrition Facts : Calories 154.1, Fat 4.6, SaturatedFat 0.7, Sodium 305.6, Carbohydrate 25.7, Fiber 3, Sugar 5.2, Protein 4

SWEET POTATO PILAF

Sweet Potato Pilaf image

The combination of sweet potatoes, bacon, asparagus and kale makes this simple Sweet Potato Kale Pilaf taste amazing! To save time and dishes, you can easily cook the rice in an Instant Pot and also use it to saute the other ingredients. -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories Side Dishes

Time 1h15m

Yield 8 cups.

Number Of Ingredients 12

Ingredients

1 cup uncooked wild rice
2-1/4 cups vegetable broth or water
1 teaspoon olive oil
4 bacon strips, chopped
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
1 large sweet potato, peeled and chopped
1/2 cup chopped red onion
1 cup chopped fresh kale
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon pepper
Chopped fresh parsley

Steps:

Rinse wild rice thoroughly; drain. In a large saucepan, combine broth, rice and oil; bring to a boil. Reduce heat; simmer, covered, until rice is fluffy and tender, 50-55 minutes. Drain if necessary. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Add asparagus, sweet potato and onion to drippings; cook and stir over medium-high heat until potatoes are crisp-tender, 8-10 minutes. , Stir in kale, garlic, salt and pepper. Cook and stir until vegetables are tender, 8-10 minutes. Stir in rice and reserved bacon. Sprinkle with parsley.

Nutrition Facts : Calories 156 calories, Fat 5g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 350mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

SWEET POTATO WALDORF SALAD

Sweet Potato Waldorf Salad image

I came up with this recipe when I promised to bring a potato salad to a picnic but had no regular potatoes on hand. The sweet potatoes were there, so I revised my regular potato salad recipe and a new dish was born! Adding the apples was an inspired touch, and the dish was a hit.-Lois Jeffery, Chesterland, Ohio

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

1 small sweet potato
1 medium apple, cubed
1/4 cup chopped celery
2 tablespoons chopped walnuts
2 tablespoons golden raisins
2 tablespoons miniature marshmallows
2 tablespoons mayonnaise
2 tablespoons sour cream
1/2 teaspoon lemon juice
Leaf lettuce, optional

Steps:

Place sweet potato in a small saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, until just tender, about 20 minutes. Drain and cool completely. , Peel potato and cube; combine with next five ingredients. In another bowl, combine mayonnaise, sour cream and lemon juice; pour over salad, and gently toss. Refrigerate, covered, at least 1 hour. If desired, serve on lettuce.

Nutrition Facts : Calories 294 calories, Fat 18g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 94mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 4g fiber), Protein 3g protein.

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