Sprouted wild rice with pistachios and spring vegetables recipe

Ingredients

• 1 cup (200 g) wild rice (makes 1½ cups sprouted rice) 2 tablespoons cold-pressed olive oil 2 tablespoons strong mustard
• 1 grated organic lemon zest
• 2 tbsp freshly squeezed lemon juice
• 1 teaspoon pure maple syrup
• Fine sea salt
• 2 cups (300 g) shelled green peas
• 1 cup (165 g) cooked chickpeas
• 4 spring carrots, julienned
• ⅓ cup (7 g) chopped fresh chives
• ⅓ cup (7 g) chopped fresh dill
• ⅓ cup (40 g) 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.