Sprouted Wild Rice with Pistachios and Spring Vegetables
Sprouted Wild Rice with Pistachios and Spring Vegetables is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Rinse the rice well, put it in a glass jar or bowl, and cover with fresh, pure water.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionRinse the rice well, put it in a glass jar or bowl, and cover with fresh, pure water.
Let soak on the countertop overnight.
In the morning, drain and rinse the rice; then cover it again with fresh water and put the jar in the fridge.
Drain and rinse the rice at least twice per day for 2 to 3 days, until it has "bloomed"-some or all of the grains will have split open, and it should be tender enough to eat.
Drain and rinse the sprouted rice and put it in a large bowl.
Whisk the olive oil, mustard, lemon zest and juice, and maple syrup together in a small bowl, adding a few pinches of sea salt.
Pour half of the dressing over the rice and fold to coat.
Stir the peas, chickpeas, carrots, and herbs into the rice.
In a dry skillet over medium heat, toast the pistachios until golden and fragrant, about 5 minutes (be careful not to burn them!).
Add the toasted nuts to the salad.
Pour the remaining dressing over and fold to combine.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.