Will you try to make this Sweet potato salad with wild rice by Chef Vítor Areias? A simple recipe with a delicious result, with wine pairing suggested by Outwine. Did you make it already? Share with us how the outcome was!
INGREDIENTSB
1 cup of wild rice, rinsed in cold water until water runs clear
½ teaspoon of sea salt
½ Kg of sweet potato (2 medium or 3 small potatoes), peeled and cut into 1 cm cubes
½ tablespoon of extra virgin olive oil
¾ cup of dried seeds and nuts such as pumpkin seeds, mixed chopped nuts or almonds
100 g rocket
½ cup of feta cheese or goat’s cheese
½ cup red onion
¼ cup dried raisins
Ginger sauce Ingredients:
½ cup of extra virgin olive oil
2 tablespoons of cider vinegar
2 tablespoons grainy Dijon mustard
1 tablespoon of honey
2 teaspoons freshly grated ginger
½ teaspoon of sea salt
Freshly ground black pepper
INSTRUCTIONS
1. Bring a large pan of water to the boil and add the rinsed wild rice. Lower the heat and simmer for 20/25 minutes, until the rice is al dente. Remove the rice from the heat, drain and reserve.
2. Preheat the oven to 180 ºC. Place the chopped sweet potatoes in a bowl, drizzle with olive oil and sprinkle with salt, toss to coact.
3. Line a large tray with parchment paper and scatter over the sweet potatoes. Bake in the oven for 25 to 30 minutes, until caramelized around the edges and soft when pricked with a fork. Remove and leave to cool for a few minutes.
4. To make the sauce, simply mix all the ingredients together in a small pot and whisk until smooth. Set aside.
5. In a large bowl, mix the rocket with the wild rice and roasted sweet potatoes.
6. Take the chopped nuts, scatter them on the tray and bake for 3/4 minutes, until lightly browned. Add to the salad and toss through. Top with crumbled feta cheese or goat’s cheese, chopped red onion, and chopped raisins.
7. Drizzle over the dressing and let the salad sit for a few minutes to allow the rice to absorb some of the liquid.