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