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Summer Salad With Sprouted Grains

Yields1 Serving

  450 g sprouted Bio-Bud™ Brown Rice
  450 g sprouted Bio-Bud™ Mung Beans
 225 g sprouted Bio-Bud™ Adzuki Beans
  225 g sprouted Bio-Bud™ Lentils
  1 cup scallions (or shallots) diced
 2 cups celery diced
  2 cups carrots diced
  1 cup fresh coriander (or parsley) diced
  ½ cup lemon juice
  ½ cup olive oil
  5 ½ tsp sea salt
 1 tsp pepper
  1 tsp maple syrup (or honey)
1

1

Soak brown rice, mung beans, adzuki beans and lentils for 6 hours in cold water.
2

In a large pot boil, mung beans and lentils for 5 minutes and blanch.
3

In another pot boil the brown rice and adzuki beans for 12 minutes and blanch. Please note: every 450g of grains requires 4 litres of water. After blanching rinse with cold water and set aside.
4

DRESSING
Mix diced scallions, celery, carrots, coriander with lemon juice, olive oil, salt, pepper and maple syrup. Add dressing to sprouted grain mixture right before serving.
5

If not dressed, sprouted grain mixture can be stored in the refrigerator up to 2 weeks.

Nutrition Facts

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