 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Start this recipe two-three days ahead of time - the sprouts give it an extra nutritional boost! I let my wheat sprout a bit too long, in my opinion. The sprouts shouldn't be as long as pictured. Ingredients:
1/2 c. wheat berries, soaked for eight hours |
2 roma tomatoes, seeded and chopped |
1 cucumber, peeled, seeded, chopped |
1 small red onion, diced finely |
1 c. chopped fresh parsley |
1/4 c. lemon juice, or, if unavailable, vinegar (i used lemon verbena infused vinegar) |
1/4 c. olive oil |
1 t. salt |
1 t. pepper |
Directions:
1. Put wheat berries in a glass jar covered with cheesecloth. Rinse and drain twice a day for two days, or until a sprout about the size of the berries appears.
2. Combine sprouts, tomatoes, cucumber, red onion, and parsley.
3. Mix in lemon juice and olive oil, salt and pepper.
4. Garnish with extra parsley if you like, and serve!
|
|