Use 1 cup in a quart jar, or tray sprout which will yield about 3 cups of sprouts. Soak for 10 hours. Rinse twice daily for 2 or 3 days. Harvest when the sprouts are 1 to 1-1/2 inches long; pick off hulls and rinse. Use in sauces, dips, and baked goods. Source: Vegetable Gardening Encyclopedia; typos by Dorothy Flatman 1995 Posted to MM-Recipes Digest V3 #295 Date: Sun, 27 Oct 1996 07:36:32 -0600 From: email@example.com (S.Pickell)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Eat healthier with nutrition info!
BigOven Pro required. Upgrade to BigOven Pro
Keep all your recipes with free BigOven membership. Clip recipes, make grocery lists, menu plans and more!
What would you serve with this? Link in another recipe
Be the first to review it!
There are no reviews yet. Be the first!