Recipe (Re)creation: Black Rice + Roasted Sweet Potato Salad

                         

I found the inspiration for this dish while perusing my January edition of Bon Appétit.  I made a few tweaks here and there, opting for sweet potatoes in lieu of butternut squash and using pine nuts instead of pistachios, and topping the dish with crispy sweet potato chips.  You can modify this to your heart's desire!  The best part is, it is gluten free, vegetarian, vegan, and totally-nutrient packed.  I added a fried egg and feta cheese to make it a well rounded and wonderfully satisfying meal, but it works just as well as a side.  Enjoy!

Serves 6-8 (as a side) 

Ingredients:

• 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

Directions:

-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.