Sprouted Grain Salad

Janice Joy Miller


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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1 Hr
No-Cook or Other


1 1/2 c
whole grain berries (spelt, rye, wheat, etc.)
filtered water
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


1Rinse the whole grains and place them in a bowl.
2Cover them with water and let sit at room temperature for 24 hours.
3Drain the grain.
4Rinse 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.
5Add 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