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Bon Appétit

Brown Rice Salad with Crunchy Sprouts and Seeds

By The Bon Appétit Test KitchenPhotography by Jason Lowe

5.0

(1)

Image may contain Plant Food Produce Vegetable and Sprout

Recipe information

  • Yield

    8 Servings

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
1/2 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

Preparation

  1. 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

Calories (kcal) 350 Fat (g) 24 Saturated Fat (g) 3 Cholesterol (mg) 0 Carbohydrates (g) 28 Dietary Fiber (g) 7 Total Sugars (g) 2 Protein (g) 11 Sodium (mg) 290
TagsSaladLentilBean and LegumeVegetableZucchiniSquashSunflower SeedSeedRiceRice & GrainsQuickWeeknight MealsSideVeganVegetarianDairy FreeGluten FreeSimmerLunchDinnerBon Appétit
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