Brown Rice Salad with Crunchy Sprouts and Seeds

Name: Brown Rice Salad with Crunchy Sprouts and Seeds
Yield: 4 servings
Ingredients: 1 1 cup (packed) chopped fresh chives; 1 1/2 cup plus 2 tablespoons extra-virgin olive oil; 1 2 tablespoons (or more) fresh lemon juice; 1 1 teaspoon kosher salt plus more; 1 1 1/2 cups mixed dried sprouted legumes (such as mung beans and lentils); 1 1 1/2 cups grated zucchini, lightly squeezed to remove liquid; 1 1/2 cup cooked brown rice; 1 2 scallions, thinly sliced; 1 1/3 cup toasted salted sunflower seeds; 1 1/3 cup toasted salted shelled pumpkin seeds (pepitas); 1 1/3 cup coarsely chopped roasted unsalted almonds; 1 Freshly ground black pepper; 1 Ingredient info: Look for dried sprouted legumes at natural foods stores; 1 truroots.com; 1 and some supermarkets.

From the kitchen of Carly

Nutty brown rice meets tender sprouted legumes, fresh zucchini, and toasted seeds in this crunchy, satisfying salad. A vibrant chive vinaigrette ties everything together, making this bowl equally good cold from the fridge or packed for lunch tomorrow.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 cup (packed) chopped fresh chives
11/2 cup plus 2 tablespoons extra-virgin olive oil
12 tablespoons (or more) fresh lemon juice
11 teaspoon kosher salt plus more
11 1/2 cups mixed dried sprouted legumes (such as mung beans and lentils)
11 1/2 cups grated zucchini, lightly squeezed to remove liquid
11/2 cup cooked brown rice
12 scallions, thinly sliced
11/3 cup toasted salted sunflower seeds
11/3 cup toasted salted shelled pumpkin seeds (pepitas)
11/3 cup coarsely chopped roasted unsalted almonds
1Freshly ground black pepper
1Ingredient info: Look for dried sprouted legumes at natural foods stores
1truroots.com
1and some supermarkets.

Instructions

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.