In a medium saucepan, bring two cups of water, 1 tbsp. olive oil, and a pinch of salt to a boil.
Add 1 cup of brown rice and stir once. Reduce heat to medium high and let cook until all the water had been absorbed.
Cover and reduce heat to medium low. Cook for another 30 minutes (approximately). Rice should be translucent (no white parts) and chewy (not crunchy).
Cut garlic and onion scapes into 2-inch segments. Keep the flower part of each for later use as garnish. If you do not have garlic scapes, or the even harder to find, onion scapes, replace with garlic cloves and scallions.
Place the stemmed and cleaned leaves of mint, basil, thyme, rosemary, and dill with the garlic and onion scapes into a food processors.
Process until well chopped. Mix into a bowl with sprouts. Add olive oil and vinegar. Set aside.
To prepare the onion flower garnish, cook the in a sauté pan with a tbsp. of olive oil for five minutes. They should turn golden, but do not let them get burnt. Set aside.
Once rice is fully cooked pour into the bowl with the remaining ingredients. Mix until well incorporated, and taste for salt or olive oil. Add onion flower and serve.