Brown rice salad with crunchy sprouts and seeds
Savor the medley of flavors in this wholesome brown rice salad, featuring a delightful crunch from fresh sprouts and an array of flavorful seeds. Enjoy this nutritious and tasty dish for a satisfying meal.
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 chopped 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 slightly salted water until they are just tender, which usually takes about 5 minutes. Cover the pot, turn off the heat, and leave them for 3 minutes before draining. Rinse the legumes with cold water to cool them down, then drain them well. Put them in a large bowl. You can prepare the vinaigrette and legumes in advance, up to 1 day. Cover them separately and refrigerate them.
- Prepare the vinaigrette and legumes ahead of time, up to 1 day. Cover them separately and refrigerate.
- Combine zucchini, rice, scallions, seeds, nuts, and chive dressing with the legumes in the bowl; mix everything together. Season with salt, pepper, and additional lemon juice to your taste.
Summary:
- Calories: 3228 kcal
- Fat: 218 g
- Protein: 105 g
- Carbs: 242 g
- Potassium: 6379 mg
- Magnesium: 1072 mg