Here is another variation on the sprouted whole grain salad theme I have been concentrating on this spring. As always you can use other sprouted grains such as oats, buckwheat, spelt, kamut, rye, or sprouted legumes and beans like peas, lentils, garbanzos, adzuki etc.
- Barley Seeds sprouted 1-5 days (2 Cups)
- Tarragon or Sage or Dill or any herb (1/4 to 1/2 cup chopped fine)
- Cucumber (1/2 cup chopped)
- Bell Pepper (1/2 cup any variety, chopped)
- Celery (1/2 cup chopped)
- Red Onion (1/4 cup chopped)
- Agave nectar (3 tbs or honey)
- Olive Oil (1/6 to 1/4 cup, any oil works)
- Salt to taste
When selecting barley seeds use only whole hulless barley seeds as pearled barley and others are not whole seeds. Combine all the ingredients in a bowl. Taste. Adjust to get the flavor you want. The idea of this dish is mixing of the flavors of the barley, vegetables, herb and a little sweetness. I like this one to be rather sweet so I add 3 tbs of agave nectar. You may prefer more oil and less sweetness. Any green herb works. This dish is ripe for experimentation. You can substitute any whole grain for barley. You can add other vegetables like olives, radish, arugula, turnips, beets etc. Keep in mind as you add or subtract what affect it has on the herb/agave flavor combination.
As you can see in the photo below my barley sprouts have just a little root on them. They had been soaked for 9 hours and sprouted for about 60 hours (2 1/2 days). Some sprout web pages suggest sprouting barley for 5 days to get the maximum vitamin production. I find that for flavor anywhere from 1 to 120 hours of sprouting produces great tasting barley sprouts. This makes a nice side dish or a full meal itself. Salud!
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