A Recipe for a Mealtime Glow Up

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Andrew Akhaphong, M.S., R.D., L.D. and registered dietitian at Mackenthun’s Fine Foods, offers one of his favorite fall recipes, Wild Rice Salad With Sweet Potato, Pomegranate and Pecans, which is also “skin friendly.” “My family loves this with roasted chicken,” he says.

Wild Rice Salad With Sweet Potato, Pomegranate and Pecans

• 1 cup wild rice
• 4 cups water
• 1 tsp. salt, divided (½ tsp.)
• ¼ tsp. black pepper, freshly ground
• 2 medium sweet potatoes, peeled and diced into bite-sized pieces
• 2 Tbsp. extra-virgin olive oil
• 2 Tbsp. unsalted butter
• 1 large shallot, finely chopped
• 1 tsp. fresh thyme, chopped
• ⅔ cup pomegranate seeds
• ½ cup pecans, toasted and coarsely chopped
• ¼ cup fresh parsley leaves, loosely packed and chopped
• 1 Tbsp. pure maple syrup or honey

Arrange a rack in the middle of the oven, and heat it to 425 F. Place the wild rice in a fine-mesh strainer, and rinse well under cold running water. Transfer to a large saucepan; add the water and ½ tsp. of the salt. Bring to a boil over high heat; lower the heat to maintain a simmer. Cover; simmer until the rice is chewy and some of the grains have burst open, 40–45 minutes. It may need an additional 10–15 minutes; keep checking the rice, and stop cooking when the grains are tender. Drain the wild rice; set aside. Line a baking sheet with parchment paper; add diced sweet potato. Drizzle with extra-virgin olive oil, and season with freshly ground black pepper and the remaining ½ tsp.salt; toss to combine. Spread into a single layer. Roast, stirring occasionally, until the sweet potato is tender and beginning to brown, approximately 25–30 minutes. In a large saucepan, melt unsalted butter over medium high heat. Once melted, add in chopped shallot and chopped fresh thyme; cook until softened, about 2 minutes. Remove from heat, and stir in the wild rice. Gently fold in roasted diced sweet potato, pomegranate arils, pecans, chopped fresh parsley and maple syrup (or honey).

Notes: Serve hot, warm, room temperature or cold. This recipe makes a great side for Roasted Chicken and game meat, including bison and venison.