1. I like to cook the grains in a rice cooker; just dump them in with the water and salt. 2. They can all be cooked together as they cook in about the same length of time. 3. If you don't use a rice cooker, put them in a large heavy-bottomed pot with the water and a pinch of salt, bring to a boil, then reduce the heat to the lowest setting and let steam until tender, about 30 to 45 minutes. 4. Let cool. 5. This can be done a day ahead. 6. Prepare the vegetables and fruit. 7. I like to cut the broccoli florets quite small, then peel the broccoli stem and grate it along with the carrot and zucchini. 8. The broccoli can be briefly blanched, or not; as you like. 9. Mix the dressing ingredients. 10. Mix the vegetables and fruit into the cooled rice mixture, and then mix in the dressing. 11. Toast the pumpkin seeds in a heavy un-oiled skillet over medium heat, stirring often. 12. They will'pop' and brown. 13. When about three/quarters of them seem done, add the sunflower seeds. 14. Stir well; when they too are nicely browned turn out the seeds onto a plate to cool. 15. I like to pass these separately to sprinkle over the top so they will not get soggy if there is leftover salad. ---------------------------------------------------------------------------
Nutrition
Ingredients
