So over the last four days or so, I've sprouted a jar of fenugreek seeds into some lovely looking sprouts. About three cups of them are sitting in the fridge.
However, I've never used fenugreek sprouts before, and don't really know what to do with them! I've sprouted peas and chickpeas and snacked on them out of hand, stirred sprouted lentils into cooked rice dishes and sprinkled them on salads, layered alfalfa and clover sprouts in sandwiches . . . but fenugreek's new to me. The sprouts are a bit bitter, a bit fenugreek-y, and have that telltale, green sprouty flavor.
Anybody use these? How?