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Wild Rice and Potato Medley

What you need: 

[u]Potato Medley[/u]
1 large yam, diced
1 large sweet potato, diced
2 medium red potatoes, diced
4 large carrots, cut into coin slices
4 cloves garlic
1-1/2 tablespoons olive oil
1/2 teaspoon salt
1 large red onion, thinly sliced and separated [u]Red Wine Vinaigrette[/u]:
2 tablespoons Dijon mustard
2 tablespoons red wine (I used an already open bottle of table wine)
1 tablespoon vinegar (I used white wine vinegar, but could use apple cider)
2 teaspoons agave nectar (can use maple syrup)
1 tablespoon olive oil
1/4 teaspoon salt [u]Creamy Dill Dressing[/u]
1/3 cup raw sunflower seeds
3 tablespoon warm water
2 tablespoons olive oil
1 tablespoon agave nectar
1 tablespoon dill
1 tablespoon lemon juice
1/4 teaspoon salt 3 cups cooked wild rice
sliced almonds or hazelnuts, for garnish

What you do: 

1. Potato Medley: In a large bowl, combine yam, sweet potato, red potatoes, and carrots. Add garlic, olive oil and salt; toss to combine. Spread out on a large baking sheet and bake at 375 degrees F for 40 minutes
2. Add onions (mix with potatoes so they get some of the remaining oil on them) and cook for another 20 minutes until the onions look caramelized and potatoes are cooked thoroughly
3. Red Wine Vinaigrette: In a bowl, whisk together all vinaigrette ingredients.
4. Creamy Dill Dressing: In a food processor, blend all dressing ingredients together until smooth and creamy. If too thick, add small increments of water until it’s a smooth pourable consistency
5. In a bowl, combine baked mixture and rice; toss together. Add vinaigrette, drizzle with creamy dill dressing, and sprinkle nuts over the top of each serving.
Source of recipe: 1. I wrote this recipe

Preparation Time: 
20 minutes, Cooking time: 1 hour
Cooking Time: 
1 hour


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