Sprouted Forbidden Rice Salad
This warm, sprouted forbidden rice salad is full of engaging textural elements - including crunchy and nutty forbidden rice, earthy toasted sunflower seeds, and fresh greens.
Ingredients
Salad
- 1 Cup Forbidden Rice uncooked, soaked overnight
- 2 Cups Chickpeas cooked
- 1/2 Cup Parsley chopped
- 1/2 Cup Scallions chopped
- 1/4 Cup Shoyu
- Sprouts optional
Black Pepper Sunflower Seeds
- 1/2 Cup Sunflower Seeds
- Drizzle of Extra Virgin Olive Oil
- 1/2 Tsp Black Pepper
- Salt to taste
Instructions
Forbidden Rice
- Add soaked forbidden rice to a pot with 2 cups water. Bring to a boil, then cover and reduce to a simmer, cooking for about 25-30 minutes.
- Once all water is absorbed, take off heat and let rice remained covered for about 10 minutes.
Black Pepper Sunflower Seeds
- While rice is cooling, mix 1/2 cup sunflower seeds, a drizzle of olive oil, and 1/2 tsp black pepper in a bowl, until evenly coated. Salt to taste.
- On a baking sheet lined with parchment paper, broil sunflower seeds in the oven for about 3-4 minutes, or until slightly browned. Keep an eye on the seeds to ensure they don't burn!
Putting It All Together
- In a bowl, combine rice, chickpeas, parlsey, and scallions. Add 1/4 cup shoyu and mix well. Finally, add the sunflower seeds.
- Serve salad warm, with sprouts for garnish. Enjoy!