This recipe uses a reliable, forgiving method for cooking grains on a sheet pan in the oven—a huge win for weeknight (or holiday) cooking. Plus, when you cook the rice on the same pan where you just roasted vegetables and sautéed alliums, you'll channel all of that collective flavor straight into your grains. So where other grains salads can be bland and one-note, this one builds flavor at every step of the way.

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