September 22, 2007
Sprouted Wheat Tabouli
Original Recipe by Wendy McCrady
*Plan to start this recipe 2 days before serving to allow enough time for the wheat berries to sprout!
1 cup wheat berries
¾ cup minced flat-leaf (Italian) parsley
¼ cup minced mint
3 tomatoes, diced
2 green onions, sliced
1 c cooked garbanzos or white beans
1 clove garlic, pressed
3 tbs lemon juice
2 tablespoon olive oil
Salt & cayenne pepper to taste
If needed, clean the wheat berries by sifting or winnowing to remove excess chaff and other seeds. They can also be quickly rinsed.
Soak the clean wheat berries in plenty of cool water for 8 hours.
Rinse and drain them again. (Throughout the entire sprouting process, remember to always drain thoroughly.)
Put the wheat berries in a sprouting container and place it in a cabinet or closet out of sunlight. Possible sprouting containers include a special sprouting tray, a canning jar with a sprouting lid that has wire or plastic mesh, or any jar with a rubber band and a square of old pantyhose.
Rinse your wheat berries and drain them thoroughly every 8 hours. When a tiny tail-like root appears, in about a day, the sprouted wheat berries are ready to use.
Place wheat berries in saucepan with water covering them by at least two inches. Bring to a boil. Reduce heat and simmer them for 20 minutes until done. They will be tender but still slightly chewy. Drain and let cool.
Toss together all ingredients and chill, covered, at least one hour before serving.