Sprouted wheat berries are rich in fiber, vitamins, minerals and protein.
Wheat berries are the whole, unprocessed kernels of wheat. Sprouted, they become nutritional powerhouses. Sprouted wheat berries are rich in vitamins and minerals including vitamin C, folate, vitamin E, magnesium, potassium, calcium, phosphorus and B vitamins such as niacin, thiamine and riboflavin. The sprouted berries also contain significant amounts of fiber and more available essential amino acids than unsprouted wheat kernels. Benefiting from these compact wonders isn't difficult -- you can sprout wheat berries simply and inexpensively at home and enjoy them regularly in salads, sandwiches, stir fries and baked goods. Add this to my Recipe Box.
Instructions
1. Put the wheat berries into a colander or strainer positioned over a sink and rinse them thoroughly. Remove any kernels that appear discolored or damaged. Put the berries into the clear quart jar or container and fill with enough lukewarm water to cover the berries completely.
2. Cover the top of the container with cheesecloth, thin cotton gauze or nylon and secure the cloth in place with a rubber band. Place the jar in a warm spot -- away from draughts or strong light -- cover with a towel and allow the wheat berries to soak undisturbed overnight or at least eight to twelve hours.
3. Rinse the wheat berries with warm water in the strainer and put them back into the jar. Recover the jar with the cheesecloth and rubber band. Turn the jar onto its side and place it in a warm, dark spot, covered with the towel.
4. Repeat the steps, rinsing the wheat berries in warm water and replacing them in the covered jar in a dark spot at least once a day and up to three times a day, until the berries grow a thin sprout that measures 1 inch in length.
5. Rinse and drain the sprouts and place the jar in direct sunlight -- a sunny window is good -- for one day. Rinse the sprouts a final time. They are now ready to eat, either raw or cooked in any recipe you choose.
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