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    Brown Rice Sweet Potato Salad

    This tasty and hearty salad is a

    fantastic salad or side dish to

    accompany any meal – chicken,

    meat or fish.



    1 cup brown basmati rice

    1 large sweet potato, peeled and

    cut into 1/2 inch dice

    4 tablespoons extra virgin olive

    oil, divided

    1 1/2 teaspoons salt, divided

    3/4 teaspoon freshly ground

    pepper, divided

    1 large orange, 1 teaspoon zest

    and 1/3 cup juice

    2 tablespoons white wine vinegar

    1 tablespoon honey or pure maple

    syrup, dark or amber

    2 teaspoons Dijon mustard

    1 shallot, minced

    1/2 cup pecans, chopped and

    preferably toasted

    1/2 cup dried cranberries

    1/2 cup Italian parsley, chopped


    Preheat oven to 400 degrees F.

    Cook brown basmati rice according

    to instructions on packaging.

    Meanwhile, toss sweet potato

    with 1 tablespoon olive oil, 1/2

    teaspoon salt and 1/4 teaspoon

    pepper until coated. Spread out in a single layer onto a large rimmed

    baking sheet. Roast, stirring once or twice, until tender and darkened in

    spots, 15 to 20 minutes.

    Meanwhile, whisk orange zest and juice, vinegar, honey, Dijon mustard, the

    shallot and the remaining 1 teaspoon salt and the remaining 1/2 teaspoon

    pepper in a large bowl. Slowly whisk in the remaining 3 tablespoons of

    olive oil until well combined. Re-whisk the dressing to combine then add

    warm rice, pecans, cranberries and parsley to the orange juice mixture and

    gently stir to combine. Serve warm or at room temperature.