Sprouted Wild Rice with Pistachios and Spring Vegetables
(Makes four servings; note that this recipe requires soaking the rice a few days ahead)
1 cup uncooked wild rice
2 Tbsp cold-pressed olive oil
2 Tbsp strong mustard
Grated zest of 1 organic lemon
2 Tbsp freshly squeezed lemon juice
1 tsp pure maple syrup
Fine sea salt
2 cups shelled green peas
1 cup cooked chickpeas
4 spring carrots, julienned
1⁄3 cup chopped fresh chives
1⁄3 cup chopped fresh dill
1⁄3 cup raw pistachios, roughly chopped
1. Rinse the rice well, then put it in a glass jar or bowl, and cover with fresh water. Let soak on the counter top overnight.
2. In the morning, drain and rinse the rice, then cover it again with fresh water and put the jar in the fridge. Drain and rinse the rice at least twice per day for 2 to 3 days, until it’s “bloomed.” Some or all of the grains will have split open, and it should be tender enough to eat. Drain and rinse the sprouted rice and put it in a large bowl.
3. Whisk the olive oil, mustard, lemon zest and juice, and maple syrup together in a small bowl, adding a few pinches of sea salt. Pour half of the dressing over the rice and fold to coat. Stir the peas, chickpeas, carrots, and herbs into the rice.
4. In a dry skillet over medium heat, toast the pistachios until golden and fragrant, about 5 minutes (be careful not to burn them). Add the toasted nuts to the salad. Pour the remaining dressing over and fold to combine. Serve.
recipe by Sarah Britton