Roasted Vegetable Lemon Rice Salad

Last week my family and I attended a St. George Health and Wellness Magazine BBQ.  It was a pot-luck event and I threw this side dish together with what I had on hand.  It turned out really lemony...just the way I like it!

Roasted Vegetable Lemon Rice Salad

1 cup brown rice, uncooked

1 large head cauliflower

1 bunch asparagus

1 fennel bulb

1 1/2 cups frozen corn

1/4 cup tahini

1/4 cup fresh lemon juice

1/4 cup water

1 tsp curry powder

2 tsp salt

1/2 tsp black pepper

Combine brown rice with 2 cups water and bring to a boil.  Reduce heat to low, cover and let simmer until brown rice is tender and water is absorbed (40-50 minutes).  

Meanwhile, preheat oven to 400 degrees F.  Wash and dice cauliflower, asparagus and fennel and lay evenly on parchment lined baking sheet.  Roast for 20-30 minutes, until fork tender.

Defrost frozen corn and let both the roasted vegetables and brown rice cool to room temperature or chill in the refrigerator.  

When ready to assemble, toss the cooked and cooled rice, roasted vegetables and corn together.  Mix tahini, lemon, water and seasonings and pour over rice mixture.  Toss to combine.  Adjust seasonings to taste.

Feel free to use minute brown rice and/or frozen vegetables to reduce cooking time.  I also meant to add chopped green onion and adding beans would be lovely.  Really, this could be served warm or cold.  Enjoy!

Emily Fonnesbeck RD, CD, CLT