Hands-On Time
30 Mins
Total Time
45 Mins
Yield
Serves 4
Christopher Testani

How to Make It

Step 1

Heat oven to 425° F. Cook the rice according to the package directions.

Step 2

Meanwhile, toss the mushrooms, zucchini, and radishes with 2 tablespoons of the oil, 2 tablespoons of the lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper. Roast on a baking sheet until tender and browned in spots, 20 to 25 minutes, tossing halfway through. Remove from oven and stir in the radish greens.

Step 3

Whisk together the soy sauce, sesame seeds, and the remaining 3 tablespoons each of lemon juice and olive oil in a small bowl.

Step 4

Serve the roasted vegetables and walnuts over the rice, drizzled with the dressing.

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Ratings & Reviews

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