Sprouted Wheat Berries Rice

Spring has sprung, sprouts are sprouting. My husband's green thumb has transformed our kitchen table into a greenhouse for all the germinating seeds to be planted in our garden. It's very rewarding and exciting to grow your own garden, to see this small seed come to life and produce so much produce. (Ah, the English language is so entertaining, isn't it? Couldn't resist the use of a homonym!)

I think one of the reasons I've been enjoying the process of sprouting legumes & grains is because you see a mini science experiment happening right on your kitchen counter. I also love how nature is a living metaphor for our lives. It's just a good reminder how intricate and amazing life is-how so much potential lies dormant in a tiny seed until the time is right for it to grow-how that small life gives life to others. Am I living out my life's potential? How else can I give life to that/those around me?

As you ponder that, here's a recipe to whip up for a quick, nourishing meal.

Sprouted Wheat Berries Rice
1 1/2 cups sprouted wheat berries
1 cup brown rice
*Put in rice cooker, add 5 cups of water and cook


1 large potato, diced in small pieces
2 large carrots, diced in small pieces
handful green beans, diced in small pieces


Seasonings-
2Tbs oil
1/2 tsp cumin seeds
1/4 tsp turmeric
1/2 tsp salt, more to taste
1 clove
1 inch piece of cinnamon stick
1 cardamom pod


3 cloves garlic, minced
1 inch ginger piece, minced
1/2 large onion, chopped
1/2 cup cilantro, chopped
1/3 cup mint leaves, minced


In large pan, heat oil and seasonings. Allow to saute over med-low heat for about 5 minutes. Add the veggies and a couple tablespoons of water, cover with lid and allow to steam about 10-15 minutes or until veggies are tender.

Once wheat berries & rice are cooked, dump into a large bowl and stir in the veggies to evenly combine. Adjust salt, spice, etc if desired.

Will serve about 4 as main course.