Wild rice with melted fontina, asiago & parmesan, roasted spicy sweet potatoes with chili powder, cashews, arugula, lemon dressing (with agave nectar, garlic, olive oil, sea salt, lemon juice & zest)
1 ball of dough
flour for dusting
salt & pepper
handful of shredded cheese (we used a blend of fontina, asiago & parmesan)
½ cup wild rice
2 sweet potatoes, peeled & diced
1 teaspoon chili powder
½ cup cashews, roughly chopped or smashed
handful of arugula
For the dressing:
Juice & zest of 2 lemons
1/3 cup olive oil
3 teaspoons agave nectar
1 clove garlic, roughly chopped
¼ teaspoon salt
Preheat your oven to 350° F. Cook the wild rice according to package directions. When it is almost ready, stir in about ¼ cup of the cheese, so it gets nice and melty, cooking for a couple more minutes.
While the rice is cooking, make the dressing by combining all the ingredients in a food processor and pureeing until smooth. Stir a little bit of this into the rice and let it chill in the fridge until you’re ready to use it.
Meanwhile, toss the sweet potatoes with the chili powder, plus about a tablespoon of olive oil and salt & pepper to taste. Spread them out on a baking sheet and roast for for about 20-25 minutes, stirring once or twice to keep them from burning.
When the sweet potatoes are done, increase your oven temperature to 550° F. While this is heating, you can start preparing the dough using the instructions on the right.
After the oven is hot and you’ve pre-baked your dough for a minute, take it out and brush it lightly with olive oil. Spoon out the rice in an even layer and sprinkle with some more of the cheese. Next add the sweet potatoes and cashews and pop it back in the oven.
Bake until the crust is a nice golden brown, and then take it out of the oven. Sprinkle with fresh arugula and drizzle with the remaining dressing, and enjoy!
This recipe was adapted from a delicious salad we found on the blog Pinch of Yum.