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Wild Rice Salad with Roasted Vegetables and Lemon-Tahini Dressing

Wild Rice Salad with Roasted Vegetables and Lemon-Tahini Dressing

This wild rice salad combines chewy wild rice with sweet, caramelized roasted root vegetables and a creamy, tangy lemon-tahini dressing. Cook the rice (about 45 minutes) and roast the vegetables (30 to 45 minutes); the salad is best enjoyed at room temperature and can be made ahead if you keep the dressing separate.
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Ingredients

  • 3/4 cup wild rice 125 g
  • 6 cups root vegetables 750 g, peeled and cubed; any mix of carrots, parsnip, celery root, beets, and butternut squash, or other favorites
  • Olive oil
  • Sea salt and black pepper
  • 2 spring onions or green onions minced
  • 1/2 cup parsley and chives 15 g, chopped, fresh; or other favourite herbs
  • 1/4 cup tahini 80 g
  • 1 tablespoon lemon juice fresh squeezed
  • 3 tablespoons water
  • 1 clove garlic peeled and minced
  • 1 teaspoon soy sauce

Instructions

  1. Put the wild rice in a saucepan and cover with plenty of salted water. Bring to a boil, then reduce the heat to a gentle simmer and cook the rice until it is tender, about 45 minutes.
  2. While the rice is cooking, preheat the oven to 375ºF (190ºC). Drizzle a few spoonfuls of olive oil on a rimmed baking sheet, spread the cubed root vegetables over the pan, and season well with sea salt and freshly ground black pepper.
  3. Toss the vegetables with the olive oil to coat and spread them in an even layer on the baking sheet. Bake for 30 to 45 minutes, stirring once or twice during cooking, until the vegetables are fully cooked and caramelized.
  4. When the rice is done, drain it well and toss it in a large bowl with the cooked vegetables. Let the mixture cool to room temperature, then stir in the minced spring onions and chopped herbs.
  5. Make the lemon-tahini dressing by stirring together the tahini, fresh squeezed lemon juice, water, minced garlic, and soy sauce. Pour the dressing over the salad and stir it in well, then taste and add a bit more salt or lemon juice if desired.

Notes

Notes
Serving and Storage:
This salad is best enjoyed at room temperature; when chilled, it tends to dry out a bit because of the tahini. If you wish to make it in advance, best to make the dressing and the vegetable & rice mixture separately, then stir them together before you serve it.