1 cup wild rice
1–3/4 cup 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.
Combine the rice and water in a small saucepan over high heat. Bring to a boil, reduce heat, cover and simmer for 30-35 minutes until the rice is tender and cooked through.
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.
Serve warm or at room temperature.