Sprouts

My friend, Michelle, makes her own sprouts. It always seemed like one of those really cool activities that I’d like to do in theory, but was probably beyond my skills and patience in the kitchen. Then E and I went to Bar Tartine where we had this amazing red pepper hummus, curry yogurt, sprouted lentil dish and we decided that we had to give sprouting a try. We never got around to it while I was in California, but I had about a million mung beans in Connecticut that I’ve been trying to figure out what to do with.

According to sproutpeople.org, mung beans are the kind of sprouts that we normally think of when we think of sprouts. These are the sprouts you see in a lot of Asian cuisine. I didn’t have a sprouter, so I just used an old yogurt canister with a 1:2 ratio of beans to water. I let them soak over night and then I rinsed and drained them twice/day for four (maybe five? I lost count) days. Below is the end result!

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