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Epicurious

Brown Rice Salad with Crunchy Sprouts and Seeds

5.0

(1)

Image may contain Plant Food Produce Vegetable and Sprout

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

  1. 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
TagsSaladLentilBean and LegumeVegetableZucchiniSquashSunflower SeedSeedRiceRice & GrainsQuickWeeknight MealsSideVeganVegetarianDairy FreeGluten FreeSimmerLunchDinnerBon Appétit
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