Brown Rice & Mixed Sprouts Salad

Brown Rice & Mixed Sprouts Salad

Prep: 2 hours

Cook: 10 minutes

Method: Easy

Course: Salad

Type: Fusion

This wholesome salad will serve as a one meal dish


  • Brown rice, cooked ½ cup
  • Mixed sprouted pulses 1½ cups
  • Fresh chives, chopped 1 cup
  • Extra virgin olive oil ½ cup + 2 tbsps
  • Fresh lemon juice 2 tbsps
  • Kosher salt to taste
  • Medium green zucchini, cut into small cubes 2
  • Scallions, thinly sliced 2
  • Sunflower seeds, toasted ⅓ cup
  • Pumpkin seeds, toasted ⅓ cup
  • Unsalted almonds, toasted and coarsely chopped ⅓ cup
  • Black peppercorns, freshly ground to taste


  • Put chives, oil, 2 tbsps lemon juice, and 1 tsp kosher salt in a food processor until smooth. Strain chive vinaigrette through a fine-mesh sieve into a small bowl.
  • Cook sprouted legumes in a large non-stick pan of lightly salted boiling water for 5 minutes or till just tender. Cover pan, remove from heat and let it stand for 3 minutes.
  • Drain and rinse under cold water to cool. Drain again and transfer into a large bowl.
  • Vinaigrette and legumes can be made 1 day ahead. Cover and chill.
  • Add zucchini, rice, scallions, sunflower seeds, pumpkin seeds, almonds and chive vinaigrette to the bowl with legumes and toss well.
  • Season with salt, pepper powder and more lemon juice, if desired. Toss well again, transfer onto a serving platter and serve immediately.