This recipe is inspired by the book “The Sioux Chef’s Indigenous Kitchen” by Sean Sherman. We have made adjustments using our favorite SweetGrass Trading Co. products.
This guide on how to grow sunflower sprouts will help you create a topping for salads, stews, meat and game, and the Tatanka Truck Fried Wild Rice Bowl. Makes 1 cup of sprouts.
-Drill drainage holes in the bottom of a wooden box and cover the holes with pebbles. Add about 3 inches of soil to the box.
-Soak 4 cups of unhulled sunflower seeds in a large bowl with plenty of water for about 12 hours. Drain.
-Scatter the seeds over the soil in a single layer and press them onto the soil with your palm.
-Sprinkle the seeds with water and cover with newspaper.
-Sprinkle water over the newspaper once a day, until the sprouts begin to push the newspaper up. This should take about 2-4 days. Remove the paper and continue watering the seeds daily, picking the seed hulls off the leaves after the small plants stand up.
-When the first two leaves open, snip the sprouts with scissors and enjoy.
Ingredients
Directions
-Drill drainage holes in the bottom of a wooden box and cover the holes with pebbles. Add about 3 inches of soil to the box.
-Soak 4 cups of unhulled sunflower seeds in a large bowl with plenty of water for about 12 hours. Drain.
-Scatter the seeds over the soil in a single layer and press them onto the soil with your palm.
-Sprinkle the seeds with water and cover with newspaper.
-Sprinkle water over the newspaper once a day, until the sprouts begin to push the newspaper up. This should take about 2-4 days. Remove the paper and continue watering the seeds daily, picking the seed hulls off the leaves after the small plants stand up.
-When the first two leaves open, snip the sprouts with scissors and enjoy.