Name: Brown Rice Salad with Crunchy Sprouts and Seeds
Yield: Makes 8 servings
Ingredients: 1 cup (packed) chopped fresh chives; 1/2 cup plus 2 tablespoons extra-virgin olive oil; 2 tablespoons (or more) fresh lemon juice; 1 teaspoon kosher salt plus more; 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; 1/2 cup cooked brown rice; 2 scallions, thinly sliced; 1/3 cup toasted salted sunflower seeds; 1/3 cup toasted salted shelled pumpkin seeds (pepitas); 1/3 cup coarsely chopped roasted unsalted almonds; Freshly ground black pepper; Ingredient info: Look for dried sprouted legumes at natural foods stores, truroots.com, and some supermarkets.

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Brown Rice Salad with Crunchy Sprouts and SeedsJason Lowe

Toasted seeds and nuts add bite to this nutrition-packed salad. We use dried sprouted legumes, which are even more healthful than ordinary beans and more convenient than sprouting your own. (Cooked lentils and mung beans work well, too.) A vibrant chive vinaigrette brings it all together.

Recipe information

Yield
Makes 8 servings

Ingredients

1 cup (packed) chopped fresh chives

1/2 cup plus 2 tablespoons extra-virgin olive oil

2 tablespoons (or more) fresh lemon juice

1 teaspoon kosher salt plus more

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

1/2 cup cooked brown rice

2 scallions, thinly sliced

1/3 cup toasted salted sunflower seeds

1/3 cup toasted salted shelled pumpkin seeds (pepitas)

1/3 cup coarsely chopped roasted unsalted almonds

Freshly ground black pepper

Ingredient info: Look for dried sprouted legumes at natural foods stores, truroots.com, and some supermarkets.

Preparation

Step 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.
Step 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. Transfer to a large bowl. DO AHEAD: Vinaigrette and legumes can be made 1 day ahead. Cover separately; chill.
Step 3
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.

Recipe notes

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