Curried Black Rice Salad with Sweet Potato and Mint Recipe

Name: Curried Black Rice Salad with Sweet Potato and Mint
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 cup (250 mL) black rice; 2 cups (500 mL) CAMPBELL’S® Ready to Use Vegetable Broth; 3 cups (750 mL) cubed sweet potato; 1/2 cup (125 mL) olive oil, divded; 1 tsp (5 mL) honey; 1/4 cup (60 mL) thinly sliced red onion; 1 tbsp (15 mL) mild yellow curry paste; 1/4 tsp (1 mL) salt; 2 tbsp (30 mL) fresh lemon juice; 1/3 cup (80 mL) plain yogurt; 1/4 cup (60 mL) dried currant or raisins; 1/4 cup (60 mL) chopped toasted almonds; 1/4 cup (60 mL) coarsely chopped mint leaves

Ingredients

1 cup (250 mL) black rice
2 cups (500 mL) CAMPBELL’S® Ready to Use Vegetable Broth
3 cups (750 mL) cubed sweet potato
1/2 cup (125 mL) olive oil, divded
1 tsp (5 mL) honey
1/4 cup (60 mL) thinly sliced red onion
1 tbsp (15 mL) mild yellow curry paste
1/4 tsp (1 mL) salt
2 tbsp (30 mL) fresh lemon juice
1/3 cup (80 mL) plain yogurt
1/4 cup (60 mL) dried currant or raisins
1/4 cup (60 mL) chopped toasted almonds
1/4 cup (60 mL) coarsely chopped mint leaves

PREP TIME 10m	COOK TIME 35m	TOTAL TIME 45m
YIELD 6 servings

Instructions

Place black rice and Campbell's broth in a saucepan with a tight-fitting lid and bring to a boil. Reduce to a simmer, cover and cook until all the liquid is absorbed; about 20 minutes. Set aside and let cool.
Preheat oven to 200°C. Spread sweet potatoes on a parchment-lined rimmed baking tray and drizzle with 3 tbsp (45 mL) of the olive oil. Roast in oven, turning occasionally until golden and tender on the inside, about 20 minutes.
In a large bowl, whisk together honey, red onion, curry paste, salt, lemon juice, yogurt and remaining olive oil. Stir in cooked rice. Toss with roasted sweet potatoes, currants, almonds and mint. Serve on a platter with extra mint if desired.

Dinner