Wheat Berry sprout recipes?

Title: Israeli Wheat Berry Stew

Categories: Main dish, Stews, Vegetarian

Yield: 8 servings

5 c Trader Joe's marinara and

-- the rest water

1 1/2 c Great northern beans

1 c Wheat berries

6 Sm Potatoes, halved

1 lg Onion, sliced

4 ea Garlic cloves, minced

5 ts Cumin

3 ts Turmeric

1/2 ts Black pepper

2 ea Green bell peppers

Mix together all ingredients in crock pot. Cook at high 8 to 10

hours.

You can use raw sprouts in just about anything:

Blended in drinks.

Added to bean or lettuce salads.

Mixed with already cooked breakfast cereals.

Wrapped in tortilla or taco shells and smothered in your favorite sauce.

Added to soups and stews just before eating.

Sprout filled Won Tons.

Put into sandwiches.

Raw sprouts are so versatile that they can also be thrown into just about anything then cooked, such as:

Breads and biscuits.

Soups.

Pancakes.

Eggs and omelets.

Oatmeal or cracked wheat.

Sauces.

Mexican or Chinese foods.

Potato Patties.

Casseroles.

Dips.

Meatloaf.

Any vegetable.

Stir fried all by themselves.

Even desserts. Really, the sky's the limit.

When cooking sprouts, it is better to steam or stir fry them than to boil them and discard the water. You only lose 20-30 percent of the vitamin C compared to 60 percent.

http://waltonfeed.com/grain/sprouts.html#using

Eat in a salad with spinach or green lettuce anf tomatoes, or bake in a whole wheat bread recipe.

WHEAT BERRIES AND SWEET POTATOES

A colorful dish. When the vegetables are in season, roast them, brushed with olive oil, in a hot 500 degree oven until barely tender. Then, to make a sauce, pour a little full flavored reduced vegetable or chicken stock over the wheat berries topped with vegetables.

3 c. wheat berries, cooked and hot

2 tsp. olive oil

1 lg. onion, diced large

2 cloves garlic, minced

1/2 jalapeno pepper, minced, or cayenne pepper or hot pepper flakes to taste

1 sm. sweet potato, peeled and diced

1 ear corn, kernels cut off or equivalent frozen

1 1/2 c. broccoli flowerettes

1/2 c. white wine

1/2 c. homemade saltless broth or canned broth

Salt

Freshly ground black pepper

Nutmeg

3 tbsp. fresh herbs, minced (parsley, basil, chives, etc.)

3 tbsp. parmesan, freshly grated

Add oil to 12" skillet. When hot, add onion and cook until translucent. Stir in garlic and pepper and cook until aromatic. Add sweet potato, white wine and broth. Boil, cover, reduce to a simmer, and cook until crispy tender. Add corn, broccoli flowerettes, salt, pepper and nutmeg. Boil, cover, and simmer until broccoli is bright green and barely tender. Season to taste and sprinkle with herbs over all.

Onto four hot plates, spoon wheat berries. Partially cover with vegetables, and sprinkle parmesan cheese on top.

Cooked wheat berries: Sometimes called wheat kernels, they expand almost double when cooked. Pour 3 cups water or light stock over 1 1/2 cups wheat berries. Boil, reduce to a bare simmer, cover and cook about 3 hours until tender and crunchy. Season with salt, pepper and 1/3 cup chopped minced green onion or 3 tablespoons fresh herbs. Refrigerate up to 5 days and reheat as needed.

Cooking tip: When sauteing a variety of vegetables, cook the vegetable which takes the longest time to tenderize, first.

WHEAT BERRY WALDORF SALAD

1 c. fully cooked wheat berries

2 tbsp. Dijon mustard

1 tsp. honey or sugar to taste

1 sweet apple

Celery or raisins, if you like

1/4 or 1/3 c. no fat yogurt or mayonnaise

2 tbsp. fresh lemon juice

1/2 c. walnut halves

1 cup wheat berries, cooked in 3 1/2 cups cold water. Boil the wheat berries for 50 to 60 minutes. Add more water if needed as they cook. Cool. Add rest of ingredients for 2 to 3 hours.