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

How to Make Sprouted Grain Salad


  • 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.

Printable Recipe Card

About Sprouted Grain Salad

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