I’ve recently started sprouting again. I know that sprouts are extremely healthy, especially if they are grown in your own kitchen, but I had difficulties with them in the past. As part of my nutrition studies, I recently took a class in herbal nutrition and we covered sprouting. I decided to try again with these indoor plants. The leafy sprouts were fabulous on salads. (I like sproutpeople.org for my sprout mixes). I decided to branch out and try some bean mixes and thought I’d add my 2-day old lentil mix sprouts to a stir-fry. My intention was to saute the sprouts with cooked brown rice (I used Trader Joe’s South African spice mix, and some soy sauce for my stir fry) and to make “fries” from some winter squash from the farmer’s market. The fries were an experiment for me, I thought I’d bake them with some seasonings. BUT, I goofed. Instead of the using the attachment for the food processor that would make fries, I used the attachment that turned my winter squash into hash browns. These were not going to bake very well, so I had to improvise. I added them to the stir fry. To my surprise, it all turned out quite well, and my little guy (the six-year-old critic) told me that it was delish. High praise from him. I will be trying to make fries from winter squash next week, and will let you know how it turns out.
1 cup of dry brown rice, cooked in the rice cooker with vegetable broth
3 tablespoons of dry lentil/bean mix, soaked and sprouted for 2 days
1 small winter squash (sorry, don’t know what it’s called) from the farmer’s market, about 1 -1 1/2 pounds, peeled and shredded
Water saute all items in non-stick pan with soy sauce, and seasonings, adding water as necessary to keep from sticking/burning.