Potato and Wild Rice Medley
This dish brings all of the warm fall colors and flavors together. Hearty, sweet, tangy and creamy all at the same time. It resulted from me avoiding the grocery store and attempting to use up some things in my fridge and cupboards that always seem to accumulate due to lack of use- rice and potatoes. For some reason I never have a shortage of either, and typically avoid eating both (I think it’s because of a subconscious fear of carbs). So, with a cupboard overflowing with different rice varieties, and multiple kinds of potatoes to play around with, I came up with this lovely recipe. If you have different potatoes at hand, feel free to use them. Just make sure that you have at least one sweet potato or yam, their sweetness gives this recipe its key flavor. This tastes great paired with some of my Creamy Pumpkin Hummus and a little bit of pita bread.
Ingredients:
Potato Medley
1 large yam, chopped
1 large sweet potato, chopped
2 medium red potatoes, chopped
1 purple or yellow potato, chopped
4 large carrots, cut into coin slices
4 cloves garlic
1-1/2 tablespoons olive oil
1/2 teaspoon salt
1 large red onion, thinly sliced and separated
3 cups cooked wild rice
sliced almonds or hazelnuts, for garnish
Red Wine Vinaigrette:
2 tablespoons Dijon mustard
2 tablespoons red wine (I used an already open bottle of table wine)
1 tablespoon vinegar (I used white wine vinegar, but could use apple cider)
1 tablespoon maple syrup
1 tablespoon olive oil
1/4 teaspoon salt
Creamy Dill Dressing:
1/3 cup raw sunflower seeds
4 tablespoon warm water
2 tablespoons olive oil
1 tablespoon maple syrup
1 tablespoon dill
1 tablespoon lemon juice
1/4 teaspoon salt
Directions:
1. Potato Medley: In a large bowl, combine yam, sweet potato, red potatoes, purple/yellow potatoes and carrots. Add garlic, olive oil and salt; toss to combine. Spread out on a large baking sheet and bake at 375 degrees F for 40 minutes
2. Add onions (mix with potatoes so they get some of the remaining oil on them) and cook for another 20 minutes until the onions look caramelized and potatoes are cooked thoroughly
3. Red Wine Vinaigrette: In a bowl, whisk together all vinaigrette ingredients.
4. Creamy Dill Dressing: In a food processor, blend all dressing ingredients together until smooth and creamy. Should be a somewhat thick consistency.
5. In a bowl, combine baked mixture and rice; toss together with the vinaigrette, top with dollops of the creamy dill dressing and garnish with nuts.
Makes: 6 servings, Preparation time: 20 minutes, Cooking time: 1 hour
