Brown Rice Salad with Crunchy Sprouts and Seeds

Ingredients for Brown Rice Salad with Crunchy Sprouts and Seeds

• 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

• 350ml mixed dried sprouted legumes (such as mung beans and lentils)

• 230g grated courgette, lightly squeezed to remove liquid

• 120ml cooked brown rice

• 2 cipollotti, affettati sottilmente

• 45g toasted salted sunflower seeds

• 45g toasted salted shelled pumpkin seeds (pepitas)

• 50g coarsely chopped roasted unsalted almonds

• Pepe nero macinato fresco

• Ingredient info: Look for dried sprouted legumes at natural foods stores, truroots.com, and some supermarkets.

Purée chives, oil, 2 tablespoons lemon juice, and 1 teaspoon 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 courgette, rice, spring onions, seeds, nuts, and chive vinaigrette to bowl with legumes; toss to combine. Season to taste with salt, pepper, and more lemon juice, if desired.

Avvertenza

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