Brown Rice & Mixed Sprouts Salad
Top Rated Recipe
Key Details:
prep time: 2 hours
Cook time: 10 minutes
Difficulty Level: Easy
Course: Salad
Cuisine: Fusion
Key Ingredients:
Brown rice
Mixed sprouted pulses
Fresh chives
Sunflower seeds
Pumpkin seeds
Almonds
About Brown Rice & Mixed Sprouts Salad
Table of Contents
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
Step 1. 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.
Step 2. 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.
Read MoreIngredients
- 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
How to Make Brown Rice & Mixed Sprouts Salad (Stepwise Photos)
Method
- 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.
Additional Tips and Tricks
About chef
Chef Shantanu Gupte
Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps
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