Wild Rice Salad with Sweet Potato, Cauliflower and Shallots

I put my own twist on a winter wild rice mix.  I served it with Spinach with lemon and garlic and Coconut Chicken.

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I used long grain brown rice since it cooks easy and is more nutritious than basmati rice. Some recipes for Jerusalem rice call for a mix of wild rice, but often this can be finicky because wild rice takes longer to cook. 

Ingredients:

• 2 1/2 cups of wild rice (50% brown, 50% wild rice mix)
• 1 liter carton of vegetable stock
• 1 head of cauliflower
• 2 shallots
• 2 sweet potatoes cubed
• 3/4 cup of greek currants
• Salt & Pepper

Directions: Preheat the oven to 400°F/ 200°C

Boil the rice for 30 minutes in vegetable stock. Wild rice can be finicky, so just leave it on the stove and try not to open the lid of the pan. Chop the shallots, cauliflower and sweet potatoes (once peeled) into cubes. Place on a baking tray and sprinkle with olive oil, salt and pepper. Bake these vegetables for 25 minutes. In a large mixing bowl I combined the rice, cauliflower, sweet potato cubes and shallots, now is a good time to add the currants. This rice dish is fragrant and substantial.

The rest of the Dish:

• I pan fried 2 chicken breasts on medium heat in coconut oil (approx. 7 minutes each side)
• In a pan with olive oil and 2 cloves of minced garlic, I added spinach and a squeeze of lemon. This only takes 5 minutes to cook. 

Overall, this is a healthy and tasty meal. I made a large portion so that there could be left overs. 

Preparing the ingredients before I combined them