Recipes from Fish Camp: Sweet Potato Rice Salad

Another year, another fish camp with the family. Which means another chance to try a new recipe! This one went over fairly well, and I took the leftovers home and they were still good a week later. Keep in mind I made a triple batch of this recipe, so check out the asterisk to see about my substitution.

3 cups chicken broth
1 cup wild rice (uncooked)*
2 cups sweet potato, peeled & cubed
1 T. + ½ t. olive oil, divided
⅓ cup red delicious apple
¼ cup orange juice concentrate (thawed, undiluted)
¼ cup green onions
¼ cup raisins
optional: mint sprigs

*Do you know how expensive wild rice is? I only found one size of box, with barely 1 cup, so when I tripled the recipe I used 1 cup of wild rice and 2 cups of brown rice. Tasty and a nice texture.

1. Bring the chick broth to a boil in a medium saucepan. Add rice; cover, reduce heat, and simmer 45 minutes or until liquid is absorbed.
2. Preheat oven to 400F.
3. Combine sweet potato and ½ teaspoon oil in a bowl, tossing well to coat. Arrange sweet potato in a single layer on a jelly-roll pan. (Cover in aluminum foil & coat with cooking spray to make cleanup easy.) Bake at 400F for 30 minutes, turning once.
4. Combine diced apples with orange juice concentrate in a small bowl. Drain, reserving concentrate. Combine 1 tablespoon oil with reserved concentrate; stir well with whisk.
5. Combine rice, concentrate mixture, apples, green onions, and raisins; gently stir in potato. Cover and chill 1 hour. Garnish with mint sprigs, if desired.
6. Eat!