Brown Rice Salad with Crunchy Sprouts and Seeds

• Vegan
• Gluten free

• Produce

  • 1 cup Chives, packed fresh
  • 2 Scallions
  • 1 1/2 cups Sprouted legumes, mixed dried
  • 1 1/2 cups Zucchini

• Condiments

  • 2 tbsp Lemon juice, fresh

• Pasta & Grains

  • 1/2 cup Brown rice, cooked

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 tsp Kosher salt plus more

• Oils & Vinegars

  • 5/8 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/3 cup Almonds, roasted unsalted
  • 1/3 cup Pumpkin seeds, toasted salted
  • 1/3 cup Sunflower seeds, toasted salted

Found on epicurious.com

Description

Ingredients

• 1 cup (packed) chopped fresh chives
• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• 2 tablespoons (or more) fresh lemon juice
• 1 teaspoon kosher salt plus more
• 1 1/2 cups mixed dried sprouted legumes (such as mung beans and lentils)
• 1 1/2 cups grated zucchini, lightly squeezed to remove liquid
• 1/2 cup cooked brown rice
• 2 scallions, thinly sliced
• 1/3 cup toasted salted sunflower seeds
• 1/3 cup toasted salted shelled pumpkin seeds (pepitas)
• 1/3 cup coarsely chopped roasted unsalted almonds
• Freshly ground black pepper
• Ingredient info: Look for dried sprouted legumes at natural foods stores, truroots.com, and some supermarkets.

Directions

• Preparation 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. 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. 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.

Nutrition