Wild Rice Salad with Roasted Vegetables and Lemon-Tahini Dressing
- 3/4 cup (125 g) wild rice
- Olive oil
- Sea salt and black pepper
- 2 spring onions or green onions, minced
- 1/2 cup (15 g) chopped fresh parsley and chives (or other favorite herbs)
- Lemon-Tahini Dressing
- 1/4 cup (80 g) tahini
- 1 tablespoon fresh squeezed lemon juice
- 3 tablespoons water
- 1 clove garlic, peeled and minced
- 1 teaspoon soy sauce
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Garlic (1 clove)
- Parsley and chives, fresh (1/2 cup)
- Spring onions or green onions (2)
- Condiments
- Lemon-tahini dressing (1)
Soy sauce (1 teaspoon)- Tahini (1/4 cup)
- Cooking & Baking
- Olive oil (1)
- Sea salt and black pepper (1)
- Pasta & Grains
- Wild rice (3/4 cup)
- Drinks
- Lemon juice, fresh squeezed (1 tablespoon)
- Water (3 tablespoons)
Preparation
Read recipe preparation on davidlebovitz.com
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Recipe Stats
Published January 25, 2012 (1 year ago).
111 people saved this recipe.
