This recipe came together several years ago when pulling together leftover bits from holiday meals. It turned out so delicious that Wild Rice Sweet Potato Salad is now a staple dish in my house. I originally used toasted pecans in the salad, but now use pepitas (pumpkin seeds) to emphasize the seasonal flavors of the dish and keep it nut free for family friends.
Wild Rice Sweet Potato Salad with Pepitas is a wonderful side dish fancy enough for the holiday table, yet easy enough to have on hand to put in the lunch box, or serve with cooked sliced chicken or grilled portabella mushrooms on top for a simple dinner with the family. I hope you enjoy it as much as our family does.
Wild rice is actually not a rice at all, but a semi-aquatic grass historically grown in lake, bays and tidal rivers. The only grain native to North America, wild rice originated in the area of the upper Great Lakes. I live in Minnesota, so wild rice has always been a treat item used for the holidays and in autumn dishes during its harvest season. I love its nutty taste, the snappy texture and the way the grain opens when cooked. If you are looking for a warm way to serve wild rice, try Dairy Free Wild Rice Soup for a comforting and creamy soup featuring this unique grain.
Back to school means schedules are changing and activities are ramping up. And it’s more important than ever to prepare meals that are easy, enticing, and healthy for your family. When the school year starts I always consider these things when planning meals for the week:
1. Which recipes can I double for leftovers, alter for another meal, or freeze for later?
2. How can I pack nutrient-dense ingredients into one-dish meals?
3. What can I prepare ahead of time so that I can have the meal on the table in less than 30 minutes?
These Baked Quinoa and Mushroom Stuffed Peppers fit all of those requirements.
The quinoa can be prepared ahead of time and stored in the refrigerator for days.
This is a guest post from Beth at Tasty Yummies:
We have a lot of zucchini over here. As a whole, my vegetable garden has been doing very well, but the zucchini has been doing exceptional. I feel like it’s all we eat lately and I have even given away so much. I have been taking 1 or 2 zucchini to give away every time I see friends. Thankfully zucchini is my most favorite vegetable.
I have been trying to be as creative as I can be with all the zucchini, I’ve made a raw zucchini appetizer, I baked chocolate zuccini muffins, I have made more zucchini “pasta” than I would like to admit and the rest have been getting grilled.
Last weekend we had dinner plans with Meg and Todd from Beard & Bonnet, who live just around the corner from us and I offered to make something with my homegrown zucchini. Besides being insanely excited to have another food blogger nearby, one who I happen to have a ton in common with, I was also super excited to eat at another gluten-free household where I could be certain everything was 100% safe to eat! Really made for an extra special night.
Summer brings the opportunity to gather with friends and enjoy good food along with the good weather.
Planning what to bring takes on extra importance when you or your family follow a special diet. You probably won’t know what, if anything, you can eat until you get to the party. That’s why I always try to make my offering as nutritious and filling as it is delicious.
Salads are an especially flexible canvas to create a dish that will entice other guests, while ensuring you are fueled up for fun. Consider adding grains like quinoa, brown rice, or amaranth either as the base for the salad or as a topping. Using nuts and seeds can also bulk up a salad while providing an extra dash of protein. Pasta salads and potato salads are also hearty options.