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Brown Rice Salad with Crunchy Sprouts and Seeds
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Brief Description
Toasted seeds and nuts add bite to this nutrition-packed salad. We use dried sprouted legumes, which are even more healthful than ordinary beans and more convenient than sprouting your own. (Cooked lentils and mung beans work well, too.) A vibrant chive vinaigrette brings it all together.
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Main Ingredient
Brown rice
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Category: Salads
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Cuisine: American
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Prep Time: 25 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
One serving contains: Calories (kcal) 350 Fat (g) 24 Saturated Fat (g) 3 Cholesterol (mg) 0 Carbohydrates (g) 28 Dietary Fiber (g) 7 Total Sugars (g) 2 Protein (g) 11 Sodium (mg) 290
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Posted By: ecarr
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Posted On: Apr 01, 2013
Number of Servings:
Ingredients:
- 1 cups - (packed) chopped fresh chives
- 1/2 cups - + 2 T extra virgin olive oil
- 2 tablespoons - (or more) fresh lemon juice
- 1 teaspoons - kosher salt + 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 cups - cooked brown rice
- 2 - scallions, thinly sliced
- 1/2 cups - toasted salted sunflower seeds
- 1/2 cups - toasted salted shelled pumpkin seeds (pepitas)
- 1/3 cups - coarsely chopped roasted unsalted almonds
- - freshly ground black pepper
Directions:
Purée chives, oil, 2 Tbsp. lemon juice, and 1 tsp. 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.
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