A Very Beany Sprouted Salad
Ingredients
- 1/2 cup organic sprouted barley
- 1/2 cup organic sprouted brown rice
- 1 cup cooked sprouted black beans (or canned), drained and rinsed
- 1 cup canned organic kidney beans, drained and rinsed
- 1 cup cooked organic corn kernels, divided
- 1/2 cup organic green onions, chopped
- 1 organic red bell pepper, chopped
- 1/4 cup fresh organic cilantro, chopped
- 8 leaves organic lettuce, preferably Romaine
- 1/4 cup red wine vinegar
- 1 clove organic garlic, minced
- 1 teaspoons chili powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground black pepper
- 1/2 cup organic olive oil
Servings:
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Instructions
- Soak barley in filtered water overnight to rehydrate. Drain.
- In a medium saucepan bring 2 cups of filtered water to a boil. Stir in barley and reduce heat to medium-low. Cover and simmer for 40-45 minutes or until tender. Let cool.
- In another medium saucepan bring 1 ½ cups filtered water to a boil and add the rice. Reduce heat to low, cover and simmer for about 20-25 minutes or until tender. Let cool.
- In a large bowl, combine the cooled barley, rice, black beans, kidney beans, corn, onions, red bell pepper and cilantro. Mix well.
- To make dressing: In a small bowl whisk together vinegar, garlic, chili powder, salt, red pepper flakes, and black pepper. Whisk in oil and pour over salad and toss well. Transfer to a lettuce-lined bowl or portion onto lettuce-lined salad plates to serve.
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Sprouted Barley Salad with Asparagus and Parmesan
Ingredients
- 2 cups organic sprouted barley
- 3/4 pound fresh organic asparagus, trimmed
- 1 cup red and yellow organic cherry tomatoes, halves
- 3/4 cup walnuts, chopped
- 3/4 cup dried organic cranberries
- 1/2 cup Fresh organic parsley, chopped
- 1/3 cup fresh organic chives, chopped
- 1/4 cup organic balsamic vinaigrette, or to taste
- 1 cup freshly grated Parmesan cheese, divided
Servings:
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Instructions
- Soak sprouted barley in filtered water overnight to rehydrate. Drain.
- Fill a large saucepan with 6 cups of lightly salted water and bring to a boil over high heat. Stir in the barley and return to a boil. Reduce heat to medium low and cook barley uncovered, stirring occasionally for 20 minutes. Reduce heat to low, cover, and continue cooking until tender, about 30 minutes longer. Drain and allow to cool.
- Bring a large pot of lightly salted filtered to a boil. Add the asparagus and cook uncovered until tender, about 3 minutes. Drain in a colander then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus is cold, drain well and chop. Set aside.
- Place barley, asparagus, tomatoes, walnuts, cranberries, parsley, and chives in a large bowl. Drizzle the balsamic vinaigrette over all and sprinkle about ¾ cup Parmesan cheese over top. Toss well. Top with remaining cheese. Serve at room temperature.
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