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.
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
How to Make It
Prepare rice according to package directions. Let cool.
Whisk together apricot preserves, oil, and next 4 ingredients.
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.
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.
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