Sprouted Wild Rice with Pistachios and Spring Vegetables
['1 cup / 200g wild rice (makes 1 1/2 cups 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', '2 cups / 300g shelled green peas', '1 cup / 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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