Combine the rice with 2 1/4 cups water in a medium pot or a rice cooker. Bring to a boil, reduce the heat and simmer (covered) 50 to 60 minutes (or set to cook on the brown rice setting).
While the rice is cooking, preheat the oven to 425 degrees F.
Toss the sweet potato with the vegetable oil and sprinkle with the salt and pepper. Spread in a single layer on a baking sheet and roast for 10 minutes.
Add the green beans to the sheet with the potatoes and roast for another 10 minutes. Let cool.
When the rice is cooked (the grains will be split open like tiny hotdog buns), drain any excess water and rinse gently with cool water. Shake in a colander to remove as much water as possible.
Combine with the roasted vegetables, parsley and green onions. Pour over the lime juice and olive oil and add salt to taste.
Add the toasted seeds and nuts right before serving to stay crunchy.
Use long grain brown rice if you can't find wild rice. The salad keeps for one week, refrigerated.
Recipe courtesy of Hilah Johnson, Lunch Lady