Crunchy Brown Rice Salad

By BearForce

Ingredients

• 1 cup chopped fresh chives
• 1/2 cup plus 2 Tbsp. extra-virgin olive oil
• 2 Tbsp. fresh lemon juice
• 1 tsp. kosher salt
• 1 1/2 cups mixed dried sprouted legumes (such as mung beans and lentils)
• 1 1/2 cups grated zucchini
• 1/2 cup cooked brown rice
• 2 scallions, thinly sliced
• 1/3 cup toasted salted sunflower seeds
• 1/3 cup toasted salted shelled pumpkin seeds
• 1/3 cup coarsely chopped roasted unsalted almonds
• Freshly ground black pepper

Preparation

Step 1

Puree 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.

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.