Looking for a gluten free side? You can’t go wrong with rice and the mix of roasted veggies and raw ingredients in this sweet potato grape wild rice.
1 cup wild rice
4 cups water
2 medium sweet potatoes (about 2 pounds), peeled and diced
1 tablespoon olive oil
1 teaspoon kosher salt plus more for serving
1/2 teaspoon black pepper plus more for serving
1 cup halved red grapes
1/4 cup roughly chopped walnuts
2 scallions, thinly sliced
2 tablespoons chopped fresh parsley
1 tablespoon minced chives
Preheat the oven to 400 degrees F.
Rinse the rice with cold water in a fine mesh strainer.
Place the rice and water in a large saucepan over medium high heat and bring to a boil. Reduce the heat to low, cover and simmer for 45-50 minutes. Check the doneness of the rice. The grains should be cooked but still chewy. (Also refer to the package instructions for recommended cook time).
Drain any remaining liquid from the saucepan. Let the rice sit covered for 5 minutes. Then fluff it with a fork.
While the rice is cooking, toss the sweet potatoes with olive oil, salt and pepper. Roast for 25-30 minutes until lightly browned on the edges and tender when pierced with a knife.
In a large bowl, combine the rice, sweet potatoes, grapes, walnuts, scallions, parsley and chives. Season to taste.