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Barley sprouts

jounipesonen | Apr 10, 201203:59 AM

Easter is over and I have a big dish with sprouted barley grass.

Surely they can be eaten - but what are some of the ways other than puréeing to barley juice?

In tasting them they are a bit less than 'tender' but certainly chewable. Also a bit bitter.

I'm thinking just simply with some olive oil, salt, pepper, vinegar and a bit of sugar (the bit of sugar makes using dandelion greens fabulous IMO for a salad).

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