Brown Rice Salad With Lemon-Pepper Roasted Sweet And Spring Onions

• Rice and Onions
• 1 cup short grain brown rice, uncooked
• 1 medium sweet onion, sliced into shoestrings
• 1 bunch spring onions (scallions), about 5-6, sliced thinly
• Lemon-Pepper Dressing
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 3 tablespoons nutritional yeast
• 1 teaspoon finely ground sea salt
• 2 teaspoons ground black pepper
• extra salt and pepper, to taste

1. Preheat oven to 375 degrees.
2. Combine rice, two cups of water and a pinch of salt in a medium sauce panrnand bring to a boil.rnStir, reduce heat to low, cover and simmer for 50 minutes.
3. Whisk together olive oil, lemon juice, nutritional yeast, sea salt and pepper.
4. Combine sweet onions, 3/4 of the spring onions and half of the dressing.rnToss to coat.rnSpread in a single layer on a parchment lined baking sheet and bake forrn12-15 minutes, until the onion edges begin to brown.
5. Once rice has finished cooking, fluff with a fork and allow to cool slightly.rnCombine cooked rice, roasted onions and the remainder of the dressing.rnToss until mixed.
6. Add remainder of spring onions and extra ground pepper to taste.rnServe warm or chilled.

rice, short grain brown rice, sweet onion, spring onions, lemonpepper dressing, extra virgin olive oil, lemon juice, nutritional yeast, salt, ground black pepper, salt

Taken from food52.com/recipes/28894-brown-rice-salad-with-lemon-pepper-roasted-sweet-and-spring-onions (may not work)