Brown rice salad with crunchy sprouts and seeds
Delight in the textures of this wholesome brown rice salad with crispy sprouts and a medley of crunchy seeds. A flavorful and nutritious dish perfect for any occasion.
Ingredients:
- cup (packed) chopped fresh chives
- /2 cup plus 2 tablespoons extra-virgin olive oil
- tablespoons (or more) fresh lemon juice
- teaspoon kosher salt plus more
- 1/2 cups mixed dried sprouted legumes (such as mung beans and lentils)
- 1/2 cups grated zucchini, lightly squeezed to remove liquid
- /2 cup cooked brown rice
- scallions, thinly sliced
- /2 cup toasted salted sunflower seeds
- /3 cup toasted salted shelled pumpkin seeds (pepitas)
- /3 cup coarsely chopped roasted unsalted almonds
- Freshly ground black pepper
Instructions:
- Blend together a mixture of finely chopped chives, oil, 2 tablespoons of lemon juice, and 1 teaspoon of salt in a food processor until it forms a smooth paste. Filter the chive dressing through a fine-mesh strainer into a small dish.
- Boil dried sprouted legumes in a large pot of lightly salted water until they reach a tender consistency, which should take about 5 minutes. Cover the pot, turn off the heat, and let it sit for 3 minutes; then drain the water. Rinse the legumes with cold water to cool them down, then drain again. Place them in a large bowl. You can prepare the dressing and legumes in advance, up to 1 day ahead. Cover them separately and refrigerate.
- Prep Tip: You can make the dressing and legumes a day ahead. Remember to cover them separately and keep them chilled.
- Combine zucchini, rice, scallions, seeds, nuts, and the chive dressing in the bowl with the legumes; mix well. Season with salt, pepper, and additional lemon juice to your liking.
Summary:
- Calories: 3228 kcal
- Fat: 218 g
- Protein: 105 g
- Carbs: 242 g
- Potassium: 6379 mg
- Magnesium: 1072 mg