I love bean sprouts and alfalfa sprouts on salads and sandwiches, but I am not going to pay $3 – $5 per package for them. Right now I’m sprouting things I already have on hand: wheat and lentils, which are almost ready to eat. I think sprouted lentils are my new favorite food.
Growing sprouts is easy. You can sprout dry beans and grains from the grocery store in two to five days in a bowl or jar on your kitchen counter. Place two or three tablespoons of seeds in a jar. Rubberband a piece of netting, mesh, or pantyhose over the mouth as a breathable lid. Rinse the seeds thoroughly, then soak over night. Drain and rinse, then place the jar on its side in a semi dark place. Rinse and drain every 12 hours to keep mold from forming.
Sprouts will keep in the fridge for up to six weeks. They must be rinsed every 7 days and kept dry. Some sprouted beans and grains need to be cooked before eating, but they cook up in half the time.
Next I’m trying black eyed pea sprouts, black bean sprouts, and brown rice sprouts. I found this great recipe I want to try, for sprouted beans and rice! They cook in about half the normal time. Sprouted black beans cook in about 45 minutes. Sprouted brown rice cooks in about 15 minutes, and requires less water.