Brown Rice Salad with Crunchy Sprouts and Seeds Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 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.

    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.

    Main Ingredient:

    Brown rice

    Category:  Salads

    Cuisine:  American

    Prep Time: 25 min


    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


    Bon Appetit, June 2012

    Posted By:


    Posted On:

    April 1, 2013

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