This delightful recipe from David Lebovitz is easily one of the most delicious items to come out of my kitchen in 2012 and possibly 2011 as well. By the time I had finished eating it I was already thinking about the next time I could make it. I will admit, however, and my astute readers will be shocked to hear, that when MM heard we were having rice and roasted vegetables for dinner, he was not enthused. Luckily, this recipe is so delicious that it even turned meat and potatoes MM into a rice and roasted veggie lover. For one night at least.
I followed the recipe as written except I used black forbidden rice because I had bought some awhile ago and have been wanting to try it. It was a revelation; the texture and taste is so much better than white or brown rice. I cooked it using Lebovitz's instructions. For the vegetables, I roasted 2 carrots, 3 parsnips and 1 fennel bulb. They were only about 4 cups, instead of the recommended 6 cups, but the ratio of rice to vegetables seemed fine to me. Having less vegetables did mean that the recipe only made 3 servings. Lebovitz notes that the salad dries out when chilled, so you don't want a ton of leftovers. It was fine the following day for lunch, but I think the quality would deteriorate quickly after 24 hours in the fridge.
For the dressing, I omitted the garlic because I was feeling lazy and didn't feel like chopping it and instead of plain water I used the rice cooking water. I figured that's what I would do if it was pasta, why not for rice.
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