Brown Rice Salad with Crunchy Sprouts and Seeds
Brown Rice Salad with Crunchy Sprouts and Seeds is a flavorful Middle Eastern Middle Eastern Recipes dish prepared with quality ingredients. Purée chives, oil, 2 tablespoons lemon juice, and 1 teaspoon salt in a food processor until smooth.
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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 perfectionPurée chives, oil, 2 tablespoons lemon juice, and 1 teaspoon 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.
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.