Sprout seeds for cooking - PEA BB garden.sand.sprouts

I had originally planned on doing something more common like radishes or alfalfa for my sprouts.  Then I saw  a bag of Einkorn  for a bit more then the smaller bags of sprouting seeds.  After a bit if research I picked it out for my sprouts AND will use it later to grow wheat grass for the cat...
Einkorn is an ancient form of wheat. Grains are sprouted in a process much like malting barley for brewing beer. You only grow them out until they have a bit of root showing.  Then rinse and drain them, spread out on a sheet pan to dry.  These sprouted grains are stored dry.  
The dried sprouted gains have a chewy, nutty flavor and can be added to soup and stews for the flavor/texture and extra nutrition.  They can also be either ground into flour to use in bread or left whole and used as an add in like nuts.  They can also be used in porridge.  
I don't have a grain mill so we have been using them in soups, meatloaf and today I made porridge with them.  YUMMY my husband nearly stole my meal from me....  

Sprouted Hard Red Wheat, which I had previously been growing as a cat grass.

Hello!

Here is my submission for Sprout Seeds for Cooking - BB garden
I used Broccoli Sprouting seeds that were best before 04-18-2017 and they did great. They were stored on the top shelf of my spice cabinet, so not a very cool place, but not too warm either. I love the crunchiness of broccoli sprouts, although I haven't tried anything other than broccoli seeds and mung bean.

Yeah! I found a 'gardening' BB I can do!

Inge Leonora-den Ouden wrote:Yeah! I found a 'gardening' BB I can do!

Me too! Don’t know how I missed this one.

I did my sprouts! I used a sachet of seed mix for sprouting. In Dutch it looks like this:


For me alone I only need a small amount. Covered the bottom of a small glass jar with seed mix. First they need to soak in water for 6 hours.



Day 1


Day 2


Day 3


Day 4
Then they were ready for the salad:  

Amazing how much salad you get from a small bunch of seeds.

I like to sprout seeds from a plant with lots of flavour, in this case, Diakon.



Here’s 1 1/2 tablespoons of Diakon seeds



Added filtered water



Labeled and left for 8 hours to soak



Then then spent 4 days by the sink. I would rinse and refresh roughly every four hours from dawn to dusk. Didn’t take long until they nearly filled the jar.







Ready for Vietnamese Salad rolls - all ingredients assembled



Rolls made and tasted really good with the peppery radish from the sprouts

I chose to sprout organic green lentils for this project. Started on a Saturday, ready to eat on the following Tuesday.



They were sprouted in this jar:



Here's the moment after the lentils were added into the jar with water.



After 24 hours, I would drain and rinse the lentils, then return them to the jar once a day. Here's a photo of them Monday, and I was amazed. They were practically bursting out of the jar...!



They were served in a group meal the following evening (Taco Tuesday @ Wheaton Labs):



A friendly boot agreed to let me photograph their soft taco with lentils added:



Thank you!

Using green lentils. These are very common thing in our household (normally with rice and cooked) and this is my first time trying to sprout them! They are earthy and grounding which is why I like them, so curious try in this form.

Sprouts dehydrated for grinding into flour. Mung beans instead of lettuce.

This is a new thing for me, I've not done sprouts before :) I used green lentils as I had some on hand. Soaked for 24 hours initially then rinsed and drained daily for a further 4 days. Eaten today in a sandwich with fermented carrot chutney. It was yummy.