Brown Rice Salad with Crunchy Sprouts & Seeds

I was a long time subscriber to "Bon Appetit" about 5 years ago when the pile began to mount faster then I could read them I stopped getting it.  I would occasionally pick one up, but when I received a free subscription for one year after the purchase of cookware at "Sur la Table" I got hooked again.  The format, articles, photography have made me go back to my old rule if I get a cooking magazine I have to try at least one recipe out of it before the next one arrives.  This month I made 2 recipes within days of getting my copy.  Always looking for new salad ideas these whole grain salads are great for adapting to your likes and packed with healthy ingredients.


Brown Rice Salad with Crunchy Sprouts & Seeds

Ingredients:

1 c packed chopped fresh chives
1/2 cup + 2 T extra virgin olive oil
2 T fresh lemon juice--I also added some zest
1tsp kosher salt

1 1/2 c mixed dried sprouted legumes (such as lentils)
1 1/2 c grated zucchini, squeezed to remove liquid
1/2 c cooked brown rice - (I used basmati brown rice, higher in fiber)
2 scallions chopped
1/3 c toasted sunflower seeds
1/3 c toasted shelled pumpkin seeds
1/3 c chopped toasted almonds

I used Goya Lentils and added some Leeks also.

Directions:

Place nuts on cookie sheet and toast till lightly browned.

Puree chives, oil, lemon, and salt in processor until smooth.  Strain through mesh sieve into small bowl.  ( I used a hand blender for this and didn't strain it at all)

Cook dry sprouted legumes in pot of boiling water until just tender about 5 min.  Cover pot and remove from heat, let stand 3 min then drain.  Rinse under cold water to cool then drain again.  Transfer to large bowl.

Add zucchini, rice, scallions, seeds, nuts, and chive vinaigrette to bowl toss to combine.  Season with salt & pepper.

Toss together

Chunks of crunchy carrots, broccoli, celery, nuts,....

My best friend Priscilla is very healthy, organic, marathoner, lots of fun, with her own vegetable garden.  After sharing this recipe she returned my dish with some of her favorite salad.  Using a Quinoa base for hers, it is also very good and the recipe will show up here soon.