Ways to use Sprouts

Soups - Add just before serving. Rye sprouts taste like wild rice.
Casseroles - Add just before serving.
Salads - Let the sprouts get their first tiny primary green leaves and toss with any salad.
With eggs - In omelets, souffles, or scrambled eggs.
Grind sprouts in meat grinder and add to the final kneading of breads or stir into muffin, waffle, and pancake batter.
Eat rye and wheat sprouts as a snack, like peanuts.
In sandwiches - spread as a crunchy replacement for celery and lettuce.
Stewed - with tomatoes
As a vegetable - stewed, steamed, sauteed or baked.

Most sprouts should never be cooked more than 5 - 6 minutes, or the taste, texture and nutritional value may be lost. Soybeans may need an extra 20 min.

NEVER EAT POTATO OR TOMATO SPROUTS-----THEY ARE POISONOUS!!!!