Sprouted Wild Rice with Pistachios and Spring Vegetables

Ingredients

• •1 cup wild rice
• •2 tablespoons cold-pressed olive oil
• •2 tablespoons strong mustard
• •1 whole organic lemon zest
• •2 tablespoons lemon juice
• •1 teaspoon pure maple syrup
• •to taste fine sea salt
• •2 cups shelled green peas
• •1 cup cooked chickpeas
• •4 whole spring carrots
• •⅓ cup fresh chives
• •⅓ cup fresh dill
• •⅓ cup raw pistachios
• •roughly chopped

Cooking Instructions

1. 1.

   1. Rinse the rice well, put it in a glass jar or bowl, and cover with fresh, pure water. Let soak on the countertop overnight.

   720 min

2. 2.

   2. In the morning, drain and rinse the rice; then cover it again with fresh water and put the jar in the fridge. Drain and rinse the rice at least twice per day for 2 to 3 days, until it has "bloomed"-some or all of the grains will have split open, and it should be tender enough to eat. Drain and rinse the sprouted rice and put it in a large bowl.

   4320 min

3. 3.

   3. Whisk the olive oil, mustard, lemon zest and juice, and maple syrup together in a small bowl, adding a few pinches of sea salt. Pour half of the dressing over the rice and fold to coat. Stir the peas, chickpeas, carrots, and herbs into the rice.

   10 min

4. 4.

   4. In a dry skillet over medium heat, toast the pistachios until golden and fragrant, about 5 minutes (be careful not to burn them!). Add the toasted nuts to the salad. Pour the remaining dressing over and fold to combine.

   5 min

5. 5.

   Serve.

   1 min