Take your salad to new heights with this flavor-filled wild rice and roasted sweet potato recipe. Starting with roasted veggies and ending with a homemade, zestful dressing, it will astound your tastebuds and curb your cravings.
Preheat oven to 400°F. Cook rice according to package directions.
Meanwhile, toss together cauliflower, sweet potatoes, 2 tbsp oil, garlic, cumin, paprika, and 1/4 tsp each salt and pepper; arrange in single layer on parchment paperâlined baking sheet. Roast for 20 to 25 minutes or until tender and golden brown.
In large bowl, whisk together remaining oil, lemon zest, lemon juice, honey, mustard, and remaining salt and pepper; add rice and roasted vegetables. Toss gently. Stir in green onions and parsley.
Arrange salad on platter. Top with pomegranate seeds and almonds.
Were you born to be wild, adventurous, and free? If the answer is yes, then this Middle Eastern wild rice salad is just for you! Loaded with roasted veggies and aromatic spices including cumin, paprika, and fresh parsley–this wild and jasmine rice combo is nothing short of exciting. A top all that it has plenty more dynamic ingredients that are sure to make rice salad fan for life.
To start, our Carolina® Jasmine Rice with Red & Wild Rice gives the dish a great nutty flavor and offers new and exciting textures in each bite. This recipe also calls for roasted sweet potatoes and toasted chopped almonds with a sprinkling of pomegranate seeds for an added burst of flavor and sweetness.
Besides its main ingredients, the dressing in this recipe will also knock you off your feet. With dijon mustard, honey, lemon juice and a bit of fresh lemon zest, it’s the wild rice salad of your dreams. Top it off with thinly sliced green onions and chopped fresh parsley for an extra zing!