Brown Rice Salad
This deliciously hearty salad can be made with ingredients you probably have in your pantry!
Ingredients
- 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 cup packed chopped fresh chives
- 1/2 cup cooked brown rice
- 1/2 cup toasted salted sunflower seeds
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 1/3 cup toasted salted shelled pumpkin seeds pepitas
- 1/3 cup coarsely chopped roasted unsalted almonds
- 2 scallions thinly sliced
- 2 tablespoons or more fresh lemon juice
- 1 teaspoon kosher salt plus more
- Freshly ground black pepper
Instructions
-
Purée chives, oil, lemon juice, and a pinch of 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 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.
-
TIP: Vinaigrette and legumes can be made 1 day ahead. Cover separately; chill.
-
Enjoy! 😀
