Brown Rice Salad With Crunchy Sprouts And Seeds

Name: Brown Rice Salad With Crunchy Sprouts And Seeds
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 79 milliliters coarsely chopped roasted unsalted almonds; 8 servings Freshly ground black pepper; 118 milliliters cooked brown rice; 237 milliliters (packed) chopped fresh chives; 1 teaspoon kosher salt plus more; 355 milliliters mixed dried sprouted legumes (such as mung beans and lentils); 2 Tbsps (or more) fresh lemon juice; 118 milliliters extra-virgin olive oil; 79 milliliters toasted salted shelled pumpkin seeds (pepitas); 2 scallions, thinly sliced; 118 milliliters toasted salted sunflower seeds; 355 milliliters grated zucchini, lightly squeezed to remove liquid

Brown Rice Salad With Crunchy Sprouts And Seeds is a gluten free and vegan main course. This recipe serves 8. One serving contains 366 calories, 14g of protein, and 23g of fat. This recipe covers 21% of your daily requirements of vitamins and minerals. If you have scallions, pumpkin seeds, sprouted legumes, and a few other ingredients on hand, you can make it. To use up the legumes you could follow this main course with the Peanut Butter And Fleur De Sel Brownies as a dessert.