Sweet Potato-Wild Rice Salad

• 3 cups fat-free, less-sodium chicken broth
• 1 cup uncooked wild rice
• 2 cups (1/2-inch) cubed peeled sweet potato
• 1 tablespoon plus 1/2 teaspoon olive oil, divided
• 1/3 cup diced Red Delicious apple
• 1/4 cup thawed orange juice concentrate, undiluted
• 1/4 cup chopped green onions
• 1/4 cup raisins
• mint springs(optional)

1. Bring the chicken 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 400u0b0.
3. 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. Bake at 400u0b0 for 30 minutes, turning once.
4. Combine diced apples with orange juice concentrate in a small bowl. Drain, reserving concentrate. Combine 1 tablespoon oil and reserved concentrate; stir well with a 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.

chicken broth, wild rice, olive oil, red delicious apple, orange juice concentrate, green onions, raisins, mint springsoptional

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