Brown Rice Salad with Crunchy Sprouts and Seeds
A healthy and textural salad combining sprouted legumes, brown rice, fresh vegetables, and a variety of crunchy seeds and nuts, all tossed in a vibrant chive vinaigrette. Perfect as a nutritious main dish or side salad.
Ingredients
- •1 cup chopped fresh chives
- •½ cup extra-virgin olive oil
- •2 tablespoons fresh lemon juice
- •1 teaspoon kosher salt
- •1½ cups mixed dried sprouted legumes
- •1½ cups grated zucchini
- •½ cup cooked brown rice
- •2 whole scallions
- •⅓ cup toasted salted sunflower seeds
- •⅓ cup toasted salted pumpkin seeds
- •⅓ cup chopped roasted unsalted almonds
- •to taste black pepper
- •recipe note
- •reference
- •recipe note
Cooking Instructions
- 1.
Purée chives, oil, 2 tablespoons lemon juice, and 1 teaspoon salt in a food processor until smooth. Strain chive vinaigrette through a fine-mesh sieve into a small bowl.
5 min
- 2.
Cook dried sprouted legumes in a large pot of lightly salted boiling water until just tender, about 5 minutes. Cover pot; remove from heat. Let stand for 3 minutes; drain. Rinse legumes under cold water to cool; drain. Transfer to a large bowl. DO AHEAD: Vinaigrette and legumes can be made 1 day ahead. Cover separately; chill.
10 min
- 3.
Add zucchini, rice, scallions, seeds, nuts, and chive vinaigrette to bowl with legumes; toss to combine. Season to taste with salt, pepper, and more lemon juice, if desired.
5 min
