Sweet Potato-Rice Salad

Sweet Potato-Rice Salad Recipe
Sweet Potato-Rice Salad is a quick and easy fall side dish that combines rice, apricot preserves, sweet potatos, green beans, not to mention a few spices. Serve over butter lettuce leaves for the ultimate cultinary treat.

 

Yield:

Makes 4 servings

Recipe from

Southern Living Cooking School

Recipe Time

Prep: 15 Minutes
Cook: 25 Minutes

Ingredients

1 cup basmati rice, uncooked
1/4 cup apricot preserves
2 tablespoons vegetable oil
2 tablespoons rice wine vinegar
1 teaspoon dried crushed red pepper
1/4 teaspoon curry powder
1/8 teaspoon ground ginger
1 small sweet potato, peeled and cubed (about 1 cup)
1 cup green beans, cut into 1-inch pieces
1/4 cup chopped fresh cilantro
Salt and pepper to taste
1 head butter lettuce

Preparation

1. Prepare rice according to package directions. Let cool.

2. Whisk together apricot preserves, oil, and next 4 ingredients.

3. Bring 1 qt. water to a boil. Add sweet potato, and cook 5 minutes or just until tender. Remove potato using a slotted spoon, and place in a colander. Rinse with cold water. Add green beans to boiling water; cook 3 minutes or until crisp-tender. Drain and rinse with cold water.

4. Stir together rice, sweet potato, green beans, and cilantro in a large bowl. Add apricot preserves mixture, and toss to coat. Season with salt and pepper to taste. Serve over butter lettuce leaves.

October 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note