Name: Brown Rice Salad with Crunchy Sprouts and Seeds
Yield: 8 Servings
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; 1/2 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

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Recipe information

Yield
8 Servings

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

1/2 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

Preparation

Step 1
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.
Step 2
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.
Step 3
DO AHEAD: Vinaigrette and legumes can be made 1 day ahead. Cover separately; chill.
Step 4
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.

Nutrition Per Serving

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

TagsSalad Lentil Bean and Legume Vegetable Zucchini Squash Sunflower Seed Seed Rice Rice & Grains Quick Weeknight Meals Side Vegan Vegetarian Dairy Free Gluten Free Simmer Lunch Dinner Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Nutrition Per Serving

Recipe notes