Serves 6-8 (as a side)
- 1 cup black rice
- 1/2 cup wild rice
- Kosher salt
- black pepper
- 1 sweet potato, peeled
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 tsp. honey
- 2 scallions
- 1 cup mustard sprouts
- 1/4 cup toasted pine nuts
- Optional additions:
- fried eggs
- feta cheese
-Preheat oven to 450 and begin peeling and cutting your sweet potato into 1 inch cubes.
-In a baking dish or sheet, place the peels on one side, and the cubes on the other.
-Toss with 1/4 cup olive oil and sprinkle with kosher salt and pepper.
-Meanwhile, cook rice in a large pot of boiling salted water for 35-40 minutes.
-Roast the sweet potato for 15 minutes, remove the crunchy peels, & cook the cubes for another 5-10 minutes.
-Whisk together the vinegar, honey, and 1/4 cup olive oil in a small bowl.
-Transfer the rice to a large bowl and top with scallions, sprouts, pine nuts & sweet potato cubes and skins.
-Add the dressing, season with salt and pepper, and toss to combine.
-Serve as is, or add a fried egg and feta to the salad to complete your meal.