My favorite thing to sprout so far are alfalfa seeds simply because Anna loves them so much. She'll grab great hulking handfuls of them and eat them on the run. I'm lucky if I get any alfalfa sprouts at all.
I also like to sprout a mix of lentils, green peas and chickpeas and had some handy when Ina posted a recipe for Curry Pate that called for sprouted beans. I used her recipe as a guide to make Curried Sprouted Beans. DH and I enjoyed them plain and Anna enjoyed them with pasta for dinner. I think even Megan had some, and that makes this dish a winner in our house. Thanks, Ina, for the inspiration!1 1/2 cups fresh sprouted legumes (chickpeas, green peas, lentils, mung beans, etc.)
1/4 cup diced onion
1 large clove garlic, minced
2 tbsp. olive oil
1/4 cup white wine
1 tsp. curry powder
1/2 tsp. minced fresh ginger
1/2 tsp. salt
1/8 tsp. cayenne pepper
dash of lemon juice, if desired
Heat the olive oil in a skillet over low heat. Add the onion, garlic and sprouted beans and stir to coat. Cook for a few minutes, until the onion begins to soften.