recipes from: The Whole Grain Promise More Than 100 Delicious Recipes To Jumpstart A Healthier Diet Robin Asbell
Wild Rice, Pear, and Roasted Sweet Potato Salad with Walnuts
1 pound sweet potato, cubed (4 cups)
In the colder months, take a break from your usual mashed potatoes or yams and try this sweet and savory treat. Wild rice has a deep flavor that has given it a gourmet reputation, in spite of the healthfulness of the grain. If you can find true hand-harvested wild rice from the Great Lakes region, you absolutely must splurge and show off your acquisition in this delicious salad.
1/2 cup fresh parsley leaves, chopped
Serves 6 (makes about 7 cups)
1/2 teaspoon freshly ground black pepper
3 cups water
1/2 cup walnut pieces, coarsely chopped
4 tablespoons extra-virgin olive oil, divided 2 large scallions, chopped (white and green parts) 2 medium ripe pears, cored and chopped 1/4 cup freshly squeezed lemon juice 2 tablespoons Grade B maple syrup 1/2 teaspoon salt
1 cup wild rice or a rice blend
From quinoa to bulgar and millet to kasha, whole grains add a hearty, healthy, and flavorful boost to any meal. In The Whole Grain Promise, Robin Asbell shares quick and easy whole grain recipes that will appeal to the whole family. Whether you want to improve your health or try something new for dinner, whole grains are the perfect place to start. Beginning with the basics, Robin takes you through the major types of grains, their health benefits, and how best to cook them. From there, she offers more than 100 mouthwatering recipes that will encourage everyone to embrace the whole grain diet. With everything from GrainCrust Spinach Cauliflower Quiche to Fudgy Brownie Cupcakes. First, cook the wild rice. Truly wild rice and cultivated wild rice have very different cooking times. Add the water to a 2-quart pot and bring to a boil. Add the rice and return to a boil, then reduce the heat to a simmer and cover the pot. For hand-harvested wild rice, start checking in 20 minutes. Cultivated rice may take 45 minutes to 1 hour. When the rice is tender and just starting to split apart at the ends, drain well. Let cool. Reprinted with permission from The Whole Grain Promise Š 2015 by Robin Asbell, Running Press, a member of the Perseus Books Group. 48
Preheat the oven to 400°F. On a large sheet pan, toss the sweet potatoes with 1 tablespoon of the olive oil. Roast for 20 minutes, stir, and then roast for 10 minutes more, depending on the size of your cubes. www.livingwellmagazine.net
November 2015
When the cubes are easily pierced with a paring knife, they are done. Let cool to room temperature. In a large bowl, combine the wild rice, sweet potatoes, parsley, scallions, and pears. In a small bowl, whisk together the remaining olive oil, lemon juice, maple syrup, salt, and pepper. Pour the dressing over the wild rice mixture and toss to coat. Serve topped with walnuts. Keeps for 2 to 3 days, tightly covered, in the refrigerator. If you want to store it longer, wait to chop the pears until just before serving.