| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Servings |
8 servings
|
Ingredients
- 1 pound sweet potatoes cut into ½” cubes
- 6 tablespoons grapeseed oil divided
- 1 teaspoon fine sea salt divided
- 2 cups ecoLifeⓇ Quick Cook Brown Basmati Rice
- 1 cup toasted walnuts divided
- ¼ cup maple syrup
- ¼ cup cider vinegar
- 1 garlic clove
- ½ teaspoon mustard powder
- ¼ teaspoon black pepper
- ½ cup dried cranberries
- ¼ cup finely chopped fresh parsley
Ingredients
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|
Instructions
- Preheat oven to 400℉.
- On a large baking sheet toss together sweet potatoes, 2 tablespoons oil, and ½ teaspoon salt. Roast until tender, about 25 minutes.
- Meanwhile, in a medium saucepan combine rice and 3½ cups water. Bring to a boil, cover, and reduce heat to simmer until rice is tender, about 12 minutes.
- In a food processor pulse ½ cup walnuts, maple syrup, vinegar, garlic, mustard, pepper, and ½ teaspoon salt until walnuts are finely ground. With the motor running, add 4 tablespoons oil in a thin stream.
- In a serving bowl toss together rice, sweet potatoes, remaining ½ cup walnuts, cranberries, parsley, and dressing.
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