Sprouted Barley Casserole

I sprouted something! Apparently, grains and seeds contains little nutrition before sprouting, but through the magic of germination, nutrients like vitamin C, several B vitamins, and carotene suddenly appear. And that's just the beginning. The benefits of sprouted grains, seeds, and nuts seem to be endless.

But the important thing is that it was delicious, little labor was involved, and . . .  I did it! This is how I felt when I made sauerkraut for the first time. Now sauerkraut is old hat. And soon sprouting things will be old hat, too. And hopefully my body and the bodies of my family will thank me.

Serves 4:
2 cups barley
3 cups chicken stock
1 t salt
fresh herbs (I used sage, thyme, and rosemary-a couple sprigs of each)
1-2 apples, small dice
1-2 cup mustard greens, blanched, chopped

1. Start to sprout the barley 3 or 4 days before you want to eat this casserole. Put grain in a bowl and cover with filtered water and soak overnight. In the morning, drain and rinse barley. Spread wet grain out on a platter. Rinse grain and return to platter at least twice a day. Stop rinsing when sprouts have reached 1/4 inch. Sprouts can be refrigerated at this point until you are ready to use them.

2. Preheat oven to 250F. In a dutch oven, on the stove, bring sprouted barley and stock to boil, and skim foam. Add herbs and continue to boil until the liquid has reached the level of the barley. Transfer to oven and bake for at least 6 hours or until grain is tender. When the barley is almost done to your liking add apple and greens, and continue to bake for 30 minutes more.