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Brown Rice Salad with Crunchy Sprouts and Seeds

Name: Brown Rice Salad with Crunchy Sprouts and Seeds
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.

A small grocery run gets this on the table.

Ingredients

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directions

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

Recipes sourced from Epicurious.com.

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