![Image may contain Plant Food Produce Vegetable and Sprout](https://assets.epicurious.com/photos/63e158f7f0a91dbddfdeea24/1:1/w_2560%2Cc_limit/brown-rice-salad-with-crunchy-sprouts-and-seeds.jpg)
Ingredients
8 Servings
Step 1
Purée chives, oil, 2 Tbsp. lemon juice, and 1 tsp. 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
DO AHEAD:Vinaigrette and legumes can be made 1 day ahead. Cover separately; chill.
Step 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.
Nutrition Per Serving
How would you rate Brown Rice Salad with Crunchy Sprouts and Seeds?
Leave a Review