Brown Rice Salad with Crunchy Sprouts

By norsegal8

Look for dried sprouted legumes at natural food stores, truroots.com and some supermarkets

Ingredients

• 1 cup packed fresh chives
• 1/2 cup plus 2 tablespoons olive oil
• 2 tablespoons or more lemon juice
• 1 teaspoon kosher salt plus more
• 1 1/2 cup mixed dried sprouted legumes (such as mung beans or lentils)
• 1 1/2 cups grated zucchini, lightly squeezed to remove liquid
• 1/2 cup cooked brown rice
• 2 scallions, thinly sliced
• 1/3 cup toasted sunflower seeds
• 1/3 cup toasted pumpkin seeds
• 1/3 cup coarsely chopped roasted unsalted almonds
• black pepper

Preparation

Step 1

Puree the chives, 2 tablespoon lemon juice and 1 teaspoon salt in a food processor until smooth. Strain the chive vinaigrette through a fine-mesh sieve into a small bowl.

Cook the dried sprouted legumes in a large pot of salted water until just tender, about 5 minutes. Cover the pot; remove from the heat. Let stand for 3 minutes; drain. The vinaigrette and the legumes can be done a day ahead of time. Cover separately and chill.

Add the zucchini, rice, scallions, seeds, nuts and chive vinaigrette to the bowl with the legumes. Toss to combine. Season with salt and pepper and more lemon juice, if desired.