Sprouted Wild Rice with Pistachios and Spring Vegetables

By devogirl

This hearty salad requires a couple days of soaking to sprout the wild rice and make it "bloom" - the wild rice will actually unfold like the petals of a flower, revealing the tender insides. "You could use any other sprouted grain for this dish, quinoa or wheat for example," says Britton. "The results will be quite different, but it's fun to see how the dish can change just by switching up one element." Sprouted wild rice will keep in the fridge for three to four days.

Ingredients

• 1 cup wild rice
• 2 Tbs. olive oil
• 2 Tbs. Dijon or other strong mustard
• 2 Tbs. lemon juice
• 1 Tbs. grated lemon zest
• 1 tsp. pure maple syrup
• 2 cups fresh or frozen green peas
• 1 cup cooked chickpeas
• 4 carrots, julienned
• 1/2 cup chopped fresh dill
• 1/2 cup coarsely chopped raw pistachios

Preparation

Step 1

1. Rinse rice well, drain, and transfer to glass jar or bowl. Cover with fresh or filtered water and let soak at room temperature overnight. Drain, then rinse rice again, cover with fresh water once more, and soak 24 hours. Repeat rinsing and soaking process twice a day for two more days, or until grains have split open and are tender enough to eat.
2. Whisk together oil, mustard, lemon juice, lemon zest, and maple syrup in a small bowl. Season with salt and pepper, if desired.
3. Add half of dressing to rice mixture, and toss to coat. Fold in peas, chickpeas, carrots, chives, and dill.
4. Toast pistachios in dry skillet over medium heat 5 minutes, or until fragrant. Add toasted nuts and remaining dressing to salad, and toss to combine.