Brown rice salad with crunchy sprouts and seeds
Discover a flavorful brown rice salad featuring a delightful crunch from fresh sprouts and a variety of seeds. Perfect mix of textures and flavors in every bite!
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
Instructions:
- Blend together chives, oil, 2 tablespoons of lemon juice, and 1 teaspoon of salt in a food processor until the mixture is smooth. Filter the chive dressing through a fine sieve into a small bowl.
- Boil dried sprouted legumes in a large pot of boiling water with a pinch of salt until they are just soft, which should take around 5 minutes. Cover the pot, take it off the heat, and let it sit for 3 minutes; then, drain the water. Rinse the legumes with cold water to cool them down, and then drain them. Put them into a big bowl. You can prepare the vinaigrette and legumes in advance, up to 1 day ahead. Just cover them separately and keep them in the fridge.
- Combine zucchini, rice, scallions, seeds, nuts, and chive dressing with the legumes in the bowl; mix everything gently. Season with salt, pepper, and more lemon juice to your taste preferences.
Summary:
- Calories: 3112 kcal
- Fat: 208 g
- Protein: 101 g
- Carbs: 239 g
- Potassium: 6197 mg
- Magnesium: 1044 mg