Sprouted Wild Rice with Pistachios and Spring Vegetables

Ingredients for Sprouted Wild Rice with Pistachios and Spring Vegetables

• 190g / 200g wild rice (makes 275g sprouted rice)

• 2 tablespoons cold-pressed olive oil

• 2 tablespoons strong mustard

• Grated zest of 1 organic lemon

• 2 tablespoons freshly squeezed lemon juice

• 1 teaspoon pure maple syrup

• Fine sea salt

• 475ml / 300g shelled green peas

• 130g / 165g cooked chickpeas

• 4 spring carrots, julienned

• 1/3 cup / 7g chopped fresh chives

• 1/3 cup / 7g chopped fresh dill

• 1/3 cup / 40g raw pistachios, roughly chopped

1. Rinse the rice well, put it in a glass jar or bowl, and cover with fresh, pure water. Let soak on the countertop 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 has "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.

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