Spelt wheat berries are topped with salty pistachios and sweet-tart pomegranate seeds for a winter salad as diverse in texture as it is in flavor. Sautéed shiitake mushrooms add an earthiness and sprouts are grown from mung beans for that refreshing salad crunch. This recipe comes to us from Karen of Sprouts in the Hood.
- 1 cup mung beans*
- 2 cups shitake mushrooms, sliced
- 2 cups spelt**
- 1 pomegranate, seeded
- 1 cup pistachios, shelled and chopped
- white truffle oil, to taste
- olive oil, to taste
- salt and pepper, to taste
*found in Chinese markets or the bean or Chinese food section of some grocery stores.
**a species of wheat found in the grain section of most grocery stores.
To grow the sprouts on the mung beans (optional):
Soak the mung beans overnight. Rinse, then drain.
Soak again and repeat, draining twice per day for 2-3 days. Refrigerate until ready to use.
To complete the shiitake pomegranate spelt salad:
Place the spelt in 3 cups of water in a large pot over medium-high heat. Boil for 30 minutes, or until the spelt is cooked through. Drain.
Prepare a sauté pan with a light coating of olive oil or nonstick cooking spray. Place the sauté pan over medium high heat. Add the sliced shiitake mushrooms and sauté for 3-5 minutes, or until the shiitakes become tender.
Mix the cooked spelt, pomegranate seeds, sprouted mung beans and sauteed shiitake mushrooms together in a large bowl.
Serve the salad in 4 equal portions on salad plates. Top each serving with chopped pistachios. Lightly dress with oil to preference. Toss, season with salt and pepper to taste and enjoy.