Wild Rice, Pear and Roasted Sweet Potato Salad with Walnuts October 26, 2016 by Jill Foucre Leave a Comment Wild Rice, Pear and Roasted Sweet Potato Salad with Walnuts 2016-10-26 18:13:37 Print Ingredients 3 cups water 1 cup wild rice 1 pound sweet potatoes, scrubbed but not peeled, cut into ½” cubes (4 cups) 4 tablespoons olive oil ½ cup fresh parsley leaves, chopped 2 large scallions, trimmed and thinly sliced 2 medium ripe pears, cored but not peeled, cut into ½” cubes ¼ cup fresh lemon juice 2 tablespoons maple syrup ½ teaspoon salt ½ teaspoon freshly ground black pepper ½ cup walnut pieces, coarsely chopped Cook the wild rice Add the water to a 2 quart pot and bring to a boil over high heat. Add the rice and return to a boil, then reduce the heat to medium, cover and cook. Start checking the rice after 20 min. Rice may take anywhere from 20-45 min. to cook, depending on whether it’s hand harvested or cultivated. Tender wild rice just starts to split apart at the ends. Drain well. Let cool. Make the salad As the rice cooks, preheat the oven to 400 degrees. Toss the sweet potatoes with 1 tablespoon of the oil on a large rimmed baking sheet. Roast until fork tender, 10-15 minutes. Let cool. Combine the wild rice, sweet potatoes, parsley, scallions and pears in a large mixing bowl. (If you plan to refrigerate the salad for a few days, leave the pears out and add them right before serving). Whisk together the remaining 3 tablespoons of oil, the lemon juice, maple syrup, salt and pepper in a small bowl, until emulsified. Pour the dressing over the wild rice mixture and toss to coat. Serve topped with walnuts. By Teri Hiben Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/