Sweet Potato-Rice Salad

• 1 cup basmati rice, uncooked
• 1/4 cup apricot preserves
• 2 tablespoons vegetable oil
• 2 tablespoons rice wine vinegar
• 1 teaspoon dried crushed red pepper
• 1/4 teaspoon curry powder
• 1/8 teaspoon ground ginger
• 1 small sweet potato, peeled and cubed (about 1 cup)
• 1 cup green beans, cut into 1-inch pieces
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste
• 1 head butter lettuce

1. Prepare rice according to package directions. Let cool.
2. Whisk together apricot preserves, oil, and next 4 ingredients.
3. Bring 1 qt. water to a boil. Add sweet potato, and cook 5 minutes or just until tender. Remove potato using a slotted spoon, and place in a colander. Rinse with cold water. Add green beans to boiling water; cook 3 minutes or until crisp-tender. Drain and rinse with cold water.
4. Stir together rice, sweet potato, green beans, and cilantro in a large bowl. Add apricot preserves mixture, and toss to coat. Season with salt and pepper to taste. Serve over butter lettuce leaves.

basmati rice, apricot preserves, vegetable oil, rice wine vinegar, red pepper, curry powder, ground ginger, sweet potato, green beans, fresh cilantro, salt, butter lettuce

Taken from www.myrecipes.com/recipe/sweet-potato-rice-salad (may not work)