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10 min
45 min
55 min
6
Substitute suggestion: Fustini's Medium SELECT olive oil
Preheat oven to 400 degrees. Peel sweet potatoes and cut into 1-inch cubes. Spread on a parchment-lined sheet pan and drizzle with Fustini's Persian Lime oil. Toss lightly to coat. Sprinkle with salt and pepper. Roast 20-25 minutes or until potatoes are tender in the middle and slightly crispy on the outside.
Cook basmati rice, wild rice and quinoa according to package instructions. Drain in a fine sieve. Pour cooked grains into one large mixing bowl while warm.
Heat 1 tablespoon of Fustini's Single Varietal oil in a saucepan on medium. Sauté garlic 30 seconds; add sage and oregano and sauté 1 minute longer. Pour contents of pan over rice and quinoa mixture. Combine roasted sweet potatoes and remaining oil from pan along with lime juice, mint, green onions, feta, salt and pepper.
Gently toss everything together, being careful not to mash sweet potatoes and feta. Drizzle with additional olive oil and sprinkle with more fresh mint and green onions. Serve warm.
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