Buckwheat is one of the fastest and easiest grains to sprout and yields a sprout with a delicious nutty flavor, perfect for breakfast, on salads, in sandwiches or mixed in with delicious dips. Sprouted buckwheat is a fantastic alternative for getting your daily grains, is bursting with nutritional value and is fun and easy to grow. Add this to my Recipe Box.
Instructions
1. Choose hulled, organic, raw buckwheat for sprouting. Toasted buckwheat is generally a golden brown color, unhulled is black and hulled, raw buckwheat will be white or light green.
2. Place the buckwheat into a wide-mouthed glass jar and cover with water, soaking for just 20 minutes. While most sprouting processes require long soaking times, up to 14 hours, buckwheat is a quick sprouter and should not be soaked longer than 20 minutes or it may result in mold growth. Remember that 2/3 cup of raw buckwheat will yield about 1 to 1 1/4 cups of sprouts, so only prepare as many as you can eat in about 2 weeks.
3. Rinse the buckwheat thoroughly and then set aside to drain. Line the bottom of a flat, plastic or glass container, such as a serving platter, with a damp piece of 100 percent cotton cloth and spread the buckwheat evenly on the cloth. Cover the buckwheat with a second piece of damp cotton and then leave in a cool, semi-lit location.
4. Check the sprouts every 8 to 12 hours, removing the seeds and rewetting the cloths if needed to maintain dampness. After about 1 or 1 and 1/2 days, your buckwheat sprouts should be ready.
5. Remove the seeds from the cloth and place in a bowl or container, storing your sprouts in the refrigerator to stop them from growing more. Make sure that you eat your sprouts within about 2 weeks to ensure freshness and flavor.
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