Brown Rice Salad with Crunchy Sprouts and Seeds
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- freshly ground black pepper
- 1/2 cup cooked brown rice
- 2 scallions, thinly sliced
- 1 teaspoon kosher salt plus more
- 2 tablespoons (or more) fresh lemon juice
- Carbohydrate 30 g(10%)
- Fat 26 g(40%)
- Fiber 8 g(32%)
- Protein 13 g(25%)
- Saturated Fat 3 g(17%)
- Sodium 326 mg(14%)
- Calories 389
Preparation 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 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.
Preparation 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 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.
