Brown Rice Salad with Crunchy Sprouts and Seeds

By Dixie8686

Recipes & Menus | recipes

Brown Rice Salad with Crunchy Sprouts and Seeds
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.

8 servings

Recipe by The Bon Appétit Test Kitchen

Photograph by Jason Lowe

June 2012

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

Preparation

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.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at [e-mail]. To see more recipes like this one, check out our Summer Salads Slideshow.