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Wild Rice Salad With Roasted Vegetables And Lemon-Tahini Dressing

19 faves
Nutrition per serving    (USDA % daily values)
CAL
382
FAT
41%
CHOL
0%
SOD
18%

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Ingredients for 4 servings

3/4 cup (125 g) wild rice

6 cups (750 g) peeled and cubed root vegetables; 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 (15 g) chopped fresh parsley and chives (or other favorite herbs)

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

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