Today I made a delicious salad, started a couple nights ago! lol Actually, I soaked 1/4 c of mung beans overnight Tuesday, then sprouted them Wednesday and most of today, giving me over 2 c of half sprouts (another couple days would give well over a quart of full sized sprouts). The original recipe that gave me the idea for this was an Indian dish, with partially sprouted moth dal beans, with some shredded cabbage, but that's all the similarity. I sprouted mung beans instead, and shredded some Brussels sprouts I had, as the base for the salad. I first pressure cooked about 1/2 c kamut, in 3 c salted water in the Instant Pot, for 15 minutes, released the heat naturally, then stirred the sprouts in, for about 30 seconds, to blanch them, then drained and rinsed with cold water, to chill, then drained.
While that was cooking, I minced up a shallot, then soaked it in the juice of 1 lime (1.8 oz). Then I sliced up the Brussels sprouts in the food processor (basically shredding it), then diced up two ripe bell peppers, and minced up 5 green Thai peppers, along with about 1/2 c cilantro. I also drained a 6.5 oz can of kippered herring, and broke the fish up (later I added a half size can, as this didn't seem like enough). All of these I mixed up, then mixed in the well drained kamut and sprouts mix. Then I stirred in about 3 tb (or whatever the end of the bottle had!) olive oil, about 2 tb rice vinegar (adding a little more, until it tasted right), and a generous amount of
nam pla prik (hot fish sauce), which was most of the salt in it. I always like making salads with Brussels sprouts, and this is a favorite one of the ones I've come up with, so far. Got over 2 qts of salad.
4 tb sprouted mung beans, soaked overnight, and now sprouted about 36 hours. by
pepperhead212, on Flickr
Finished salad, with sprouts, kamut, sliced Brussels sprouts, Thai peppers, bell peppers, cilantro, shallots, lime juice, rice vinegar, olive oil, fish sauce, and kippers. by
pepperhead212, on Flickr
With the leftovers, I'll probably wrap some in those leaf lettuce trimmings, and eat it that way.