Crunchy Vegetable And Brown Rice Salad Recipes
BROWN RICE SALAD WITH CRUNCHY SPROUTS AND SEEDS
Provided by Bon Appétit Test Kitchen
Categories Salad Rice Side Vegetarian High Fiber Lunch Almond Legume Zucchini Healthy Low Cholesterol Vegan Seed Bon Appétit Sugar Conscious
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Purée 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.
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