Sprouted Grain Salad
Janice Joy Miller
1 1/2 cwhole grain berries (spelt, rye, wheat, etc.)
1carrot, fresh, jullienne slices
2 stalk(s)celery, finely chopped
2 smallspring onions, green and white, finely chopped
1 smallclove 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 Tbspolive oil, extra virgin
·salt and pepper to taste
1/4 cfresh parsley, finely chopped
How to Make Sprouted Grain Salad
- Rinse the whole grains and place them in a bowl.
- Cover them with water and let sit at room temperature for 24 hours.
- Drain the grain.
- 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.
- Add all the rest of the ingredients, toss, and refrigerate 2 hours before serving to let the flavors blend.