Wednesday, September 19, 2012

Sprouted Grain Salad

This recipe is tweaked from one out of "The SparkPeople Cookbook" called Lentil and Bulgar Salad but doesn't really look or taste much like it at all. The original recipe is here:

Minutes to Prepare: 15
Minutes to Cook: 10
Number of Servings: 8

Sprout Lentils 3 days before making this salad, wheat berries 2 days before, or earlier but kept in fridge.
This salad does have quite a bit of protein so could be a light meal in itself. We ate it with salmon, which was good each on it's own but didn't work well together for me. Carlie liked it as it was, but I would eat the salad as it's own meal next time.

Salt, 1 tsp
 Black Pepper, 1 dash
Celery, raw, 1 stalk, medium
Basil, 1 tbsp
 Garlic, 3 cloves
 Lentils, 1 cup
 Onions, raw, 1 medium (2-1/2" dia)
Spinach, fresh, 2 cup
Wheat Berries, dry, .5 cup
 Beans, black, 1 cup
 Bell Pepper, 1 large (3-3/4" long, 3" dia)
White Balsamic Vinegar, 2 tbsp Olive Oil, 2 tbsp
 Zucchini, 1.25 cup, sliced
 Heritage Tomatoe 1 medium chopped
Walnuts 1/3 cup

Place 2 cups spinach in a large bowl and set aside

 Put sprouted lentils in a medium-sized saucepan, cover with water, and bring just to the boiling point. Turn the heat down, partially cover, and allow to simmer without stirring for 5 minutes. While those are cooking, chop the veggies. Add the minimally sprouted wheat berries to the pot with the lentils, and let cook 5-10 minutes more till lentils are soft but not mushy. Drain well, and then transfer to large bowl on top of spinach, to wilt spinach lightly.

While the lentils and wheat berries are cooking use 1 of the Tablespoons of Olive oil to cook most of the the walnuts (set a handful aside for topping), red onion, garlic and basil until the red onion starts to clarify, then add the zucchini and cook just until it's softened a bit.

 Add black beans and everything else to the lentils, except tomato chunks. Mix gently but thoroughly. Cover tightly and refrigerate. Just before serving, top with tomatoes and a few walnuts

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