Sprouted Grain Salad

Janice Joy Miller

By
@earth2joy

I'm trying to use up my bountiful pantry, and thought I'd see how sprouted grains might work in a salad. It turned out beautifully. And NO COOKING REQUIRED.


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Rating:

Comments:

Serves:

4

Prep:

1 Hr

Method:

No-Cook or Other

Ingredients

1 1/2 c
whole grain berries (spelt, rye, wheat, etc.)
filtered water
1
carrot, fresh, jullienne slices
2 stalk(s)
celery, finely chopped
2 small
spring onions, green and white, finely chopped
1 small
clove garlic, finely chopped (about the size of 2 whole cloves)
1 can(s)
whole hearts of palm, drained, chopped
zest of 1/2 lemon, finely chopped
1 Tbsp
olive oil, extra virgin
salt and pepper to taste
1/4 c
fresh parsley, finely chopped

Directions Step-By-Step

1
Rinse the whole grains and place them in a bowl.
2
Cover them with water and let sit at room temperature for 24 hours.
3
Drain the grain.
4
Rinse and drain twice daily for two more days, letting sit covered at room temperature, until you see the little tail of a sprout sticking out.
5
Add all the rest of the ingredients, toss, and refrigerate 2 hours before serving to let the flavors blend.

About this Recipe

Main Ingredient: Rice/Grains
Regional Style: American
Dietary Needs: Vegetarian, Vegan, Dairy Free, Soy Free
Other Tag: Healthy