Karen Schuld Photography: NYC Food Photographer

Sprouts in the Hood

Sprouts in the Hood
Exploring My Hood Through Food and Lifestyle Photography

Friday, December 17, 2010

Spelt Winter Salad:

Ingredients for Spelt Salad
Spelt Winter Salad


2 cups spelt
1 pomegranate, seeded
1 cup sprouted mung beans
2 cups shiitake mushrooms, sauteed
1 cup shelled pistachios, chopped
White truffle oil or premium olive oil.
Salt and pepper to taste.


1.  In a saucepan, boil spelt in 3 cups of water for 30 minutes or so.  Drain excess water.
2.  In a bowl, mix spelt, pomegranate seeds, sprouted mung beans and sauteed shiitake mushrooms.
3.  Serve on a salad plate. 
4.  Top with pistachios.
5.  Lightly dress with a white truffle oil or premium olive oil.
6.  Add salt and pepper to taste.

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