Brown Rice Salad with Crunchy Sprouts and Seeds

Ingredients for Brown Rice Salad with Crunchy Sprouts and Seeds

• 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

• 350ml mixed dried sprouted legumes (such as mung beans and lentils)

• 350ml grated courgette, lightly squeezed to remove liquid

• 120ml cooked brown rice

• 2 spring onions, thinly sliced

• 45g toasted salted sunflower seeds

• 45g toasted salted shelled pumpkin seeds (pepitas)

• 50g 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.

How to make Brown Rice Salad with Crunchy Sprouts and Seeds

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 courgette, rice, spring onions, seeds, nuts, and chive vinaigrette to bowl with legumes; toss to combine. Season to taste with salt, pepper, and more lemon juice, if desired.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.