Dried figs, sweet potato & a garnish of crunchy apple add unexpected taste twists to this wild rice salad. Loaded with oven-roasted sweet potato, crispy chickpeas, celery, toasted pecan nuts & tangy tomatoes, which are all coated in a rich balsamic vinegar. Drizzled with a creamy mayo dressing.
Wild Rice & Sweet Potato
Wild Rice & Sweet Potato
with apple & dried figs
Hands on Time: 35 - 50 minutes
Overall Time: 50 - 65 minutes
Ingredients:
- Apple
- Apples
- Balsamic Vinegar
- Brown & Wild Rice
- Celery Stalk/s
- Celery Stalks
- Chickpeas
- Dried Figs
- Mayo
- NOMU Provençal Rub
- Pecan Nuts
- Salad Leaves
- Sweet Potato Chunks
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
SWEET POTATO & Chickpeas
Preheat the oven to 200°C. Spread the potato on a roasting tray. Coat in oil, the NOMU rub and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). At the halfway mark, scatter the Chickpeas on a roasting tray, and season. Roast until golden and crispy, 12-15 minutes. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
WONDERFUL WILD RICE
Place the rice in a pot with 300ml [500ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
I PE-CAN
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. In a bowl, add the Mayo, and loosen with a splash of water until drizzling consistency.
FLAVOUR, FLAVOUR, FLAVOUR
In a bowl, toss together the salad leaves, the celery, the Tomatoes, and the figs. Add the roast veggies and cooked rice. Add the balsamic vinegar, and seasoning.
DELICIOUS
Dish up the loaded rice salad. Top with the Apple and drizzle over the mayo. Enjoy!
SWEET POTATO & Chickpeas
Preheat the oven to 200°C. Spread the potato on a roasting tray. Coat in oil, the NOMU rub and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). At the halfway mark, scatter the Chickpeas on a roasting tray, and season. Roast until golden and crispy, 12-15 minutes. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
WONDERFUL WILD RICE
Place the rice in a pot with 300ml [500ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
I PE-CAN
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. In a bowl add the Mayo, and loosen with a splash of water until drizzling consistency.
FLAVOUR, FLAVOUR, FLAVOUR
In a bowl, toss together the salad leaves, the celery, the Tomatoes, and the figs. Add the roast veggies and cooked rice. Add the balsamic vinegar, and seasoning.
DELICIOUS
Dish up the loaded rice salad. Top with the Apple and drizzle over the mayo. Enjoy!
SWEET POTATO & Chickpeas
Preheat the oven to 200°C. Spread the potato on a roasting tray. Coat in oil, the NOMU rub and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). At the halfway mark, scatter the Chickpeas on a roasting tray, and season. Roast until golden and crispy, 12-15 minutes. Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
WONDERFUL WILD RICE
Place the rice in a pot with 700ml [900ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
I PE-CAN
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. In a bowl, add the Mayo, and loosen with a splash of water until drizzling consistency.
FLAVOUR, FLAVOUR, FLAVOUR
In a bowl, toss together the salad leaves, the celery, the Tomatoes, and the figs. Add the roast veggies and cooked rice. Add the balsamic vinegar, and seasoning.
DELICIOUS
Dish up the loaded rice salad. Top with the Apple and drizzle over the mayo. Enjoy!
SWEET POTATO & Chickpeas
Preheat the oven to 200°C. Spread the potato on a roasting tray. Coat in oil, the NOMU rub and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). At the halfway mark, scatter the Chickpeas on a roasting tray, and season. Roast until golden and crispy, 12-15 minutes. Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
WONDERFUL WILD RICE
Place the rice in a pot with 700ml [900ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
I PE-CAN
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. In a bowl, add the Mayo, and loosen with a splash of water until drizzling consistency.
FLAVOUR, FLAVOUR, FLAVOUR
In a bowl, toss together the salad leaves, the celery, the Tomatoes, and the figs. Add the roast veggies and cooked rice. Add the balsamic vinegar, and seasoning.
DELICIOUS
Dish up the loaded rice salad. Top with the Apple and drizzle over the mayo. Enjoy!
Frequently Asked Questions
What is the preparation time for Wild Rice & Sweet Potato?
The preparation time for Wild Rice & Sweet Potato with apple & dried figs is between 35 and 50 minutes.
What is the total time required to make Wild Rice & Sweet Potato with apple & dried figs?
The total time required to make Wild Rice & Sweet Potato with apple & dried figs is between 50 and 65 minutes.
How many servings does Wild Rice & Sweet Potato provide?
4 servings
What are the main ingredients in Wild Rice & Sweet Potato?
Apple, Apples, Balsamic Vinegar, Brown & Wild Rice, Celery Stalk/s, Celery Stalks, Chickpeas, Dried Figs, Mayo, NOMU Provençal Rub, Pecan Nuts, Salad Leaves, Sweet Potato Chunks, Tomato, Tomatoes
What is the nutritional information of Wild Rice & Sweet Potato?
Calories: 1084, Carbs: 162 grams, Fat: grams, Protein: 20.5 grams, Sugar: 63.5 grams, Salt: 456 grams
How do I prepare Wild Rice & Sweet Potato?
DELICIOUS: Dish up the loaded rice salad. Top with the apple and drizzle over the mayo. Enjoy! FLAVOUR, FLAVOUR, FLAVOUR: In a bowl, toss together the salad leaves, the celery, the tomatoes, and the figs. Add the roast veggies and cooked rice. Add the balsamic vinegar, and seasoning. I PE-CAN: Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. In a bowl add the mayo, and loosen with a splash of water until drizzling consistency. WONDERFUL WILD RICE: Place the rice in a pot with 300ml [500ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover. SWEET POTATO & CHICKPEAS: Preheat the oven to 200°C. Spread the potato on a roasting tray. Coat in oil, the NOMU rub and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). At the halfway mark, scatter the chickpeas on a roasting tray, and season. Roast until golden and crispy, 12-15 minutes. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Wild Rice & Sweet Potato?
Apple, Apples, Balsamic Vinegar, Brown & Wild Rice, Celery Stalk/s, Celery Stalks, Chickpeas, Dried Figs, Mayo, NOMU Provençal Rub, Pecan Nuts, Salad Leaves, Sweet Potato Chunks, Tomato, Tomatoes
How many calories does Wild Rice & Sweet Potato have?
1084 calories
How much fat content does Wild Rice & Sweet Potato have?
grams
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