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.
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Ingredients
Salad
1CupForbidden Riceuncooked, soaked overnight
2CupsChickpeascooked
1/2CupParsleychopped
1/2CupScallionschopped
1/4CupShoyu
Sproutsoptional
Black Pepper Sunflower Seeds
1/2CupSunflower Seeds
Drizzle of Extra Virgin Olive Oil
1/2TspBlack 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!