Sweet Potato-Wild Rice Salad
Serving Size : 6
Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 3 cups fat-
free, less-sodium chicken broth 1 cup uncooked wild rice 2
cups cubed peeled sweet potato -- (1/2-inch) 1 tablespoon
plus 1/2 teaspoon olive oil -- divided
1/3 cup diced Red Delicious apple
2/4 cup thawed orange juice concentrate -- undiluted
3/4 cup chopped green onions
4/4 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.
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