I prepare Khorasan wheat by sprouting. It is ready to eat after 3 or 4 days. I keep the sprouted Khorasan wheat refrigerated, rinsing 2x per day.

I usually eat it as a mid-day snack. I drizzle a small amount of agave syrup on the grains and sprinkle with kosher salt. Then toss in some dry roasted peanuts. In the fall, apple cider is available to go with.

I'd love to hear other people's success stories with this grain.

000_0351 (2).jpg