Brown Rice Salad With Crunchy Sprouts And Seeds

Ingredients:

1. Chopped fresh chives - 1.0 cup

2. Extra-virgin olive oil - 0.5 cup

3. Fresh lemon juice - 2.0 tbsp

4. Kosher salt - 1.0 tsp

5. Mixed dried sprouted legumes - 1.5 cup

6. Grated zucchini - 1.5 cup

7. Cooked brown rice - 0.5 cup

8. Scallions - 2.0 pc

9. Toasted salted sunflower seeds - 0.25 cup

10. Toasted salted shelled pumpkin seeds - 0.25 cup

11. Coarsely chopped roasted unsalted almonds - 0.25 cup

12. Freshly ground black pepper - as required

Serve 6

Calorie per serving 179

1. 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.

2. 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.

3. Transfer to a large bowl. Do Ahead: Vinaigrette and legumes can be made 1 day ahead. Cover separately, chill.

4. 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. Enjoy!