Brown Rice Salad with Crunchy Sprouts and Seeds

Ingredients

• 1cup (packed) chopped fresh chives
• 1/2cup plus 2 tablespoons extra-virgin olive oil
• 2 tablespoons(or more) fresh lemon juice
• 1teaspoonkosher salt plus more
• 1 1/2cups mixed dried sprouted legumes (such as mung beans and lentils)
• 1 1/2cups grated zucchini, lightly squeezed to remove liquid
• 1/2cup cooked brown rice
• 2scallions, thinly sliced
• 1/2cup toasted salted sunflower seeds
• 1/3cup toasted salted shelled pumpkin seeds (pepitas)
• 1/3cup coarsely chopped roasted unsalted almonds
• Freshly ground black pepper

 

Preparation

• 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.
• 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.

Read More http://www.bonappetit.com/recipes/2012/06/brown-rice-salad-with-crunchy-sprouts-and-seeds#ixzz2ErwyYqQZ