Sweet Potato-Wild Rice Salad

Ingredients

• 3 cups less-sodium chicken broth fat-free
• 0.3 cup green onions chopped
• 1 tablespoon olive oil divided
• 0.3 cup orange juice concentrate undiluted thawed
• 0.3 cup raisins 
• 0.3 cup delicious apple diced red
• 2 cups sweet potatoes and into cubed peeled ()
• 1 cup rice wild uncooked

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk

Directions

1. Bring the chicken broth to a boil in a medium saucepan.
2. Add rice; cover, reduce heat, and simmer 45 minutes or until liquid is absorbed.
3. Preheat oven to 40
4. Combine the sweet potato and 1/2 teaspoon oil in a bowl, tossing well to coat. Arrange sweet potato in a single layer on a jelly-roll pan.
5. Bake at 400 for 30 minutes, turning once.
6. Combine diced apples with orange juice concentrate in a small bowl.
7. Drain, reserving concentrate.
8. Combine 1 tablespoon oil and reserved concentrate; stir well with a whisk.
9. Combine rice, concentrate mixture, apples, green onions, and raisins; gently stir in potato. Cover and chill 1 hour.
10. Garnish with mint sprigs, if desired.