Sprouting Rice Question:

March 15, 2003

What you found at the local grocery store may never sprout... sorry... unless it says organic, or once in awhile "natural" (but not always)... Do you have any organic grocery stores around... True Foods Market maybe? or Wild Oats, etc or order on line... there are a number of places I've ordered from Sproutspeople... and really like their grains and seeds. They also have alot of info on sprouting too. Check the member contributions file... there are sites listed in there. And to help you out here is Valories article so you can print it. SuziHOW TO GROW YOUR OWN SPROUTS . . . Three Easy Steps

1. Measuring, Soaking and Draining: Measure seeds into a wide mouth quart jar

and add 4 parts distilled water to 1 part seeds. Screw on a sprouting lid or

use a canning jar lid ring (or rubber band) over mesh cloth. Soak seeds for 6

to 12 hours depending upon the nut, seed or bean. Drain soak water through the

screen. Soak water from most seeds is full of valuable nutrients. You can use

it for making soups, teas, or even watering your plants.

Alfalfa - 2 Tablespoons

Cabbage - 3 Tablespoons

Lentils - 1/4 Cup

Radish - 3 Tablespoons

Mung Beans - 4 Tablespoons

Wheat Berries - 1/2 to 1 1/2 Cups

2. Rinsing: Your seeds should be rinsed each morning and evening and more

often if possible for. To rinse, place screen under a faucet and fill jar with

water. Turn the jar upside down to drain the water and place the jar at a 45

degree angle on a dish drainer with the screened lid down. Make sure the seeds

do not fall forward and cover the entire screened lid. The seeds should never

cover more than half of the screened opening. This will allow proper air

circulation and drainage during sprouting. Avoid growing sprouts in direct

sunlight. The ideal sprouting temperature is 65 to 75 degrees F.

Seed Hulls: Some sprouts, like Alfalfa, throw off seed hulls as they grow. As

sprouts get bigger, you can change to lids with larger holes. Then when you

rinse your sprouts, the hulls will wash away. Seed hulls are not harmful but

most people prefer removing them to minimize mold problems and ensure the

freshest tasting sprouts!

3. Harvesting: When your sprouts have grown to the size you desire, eat and

enjoy as many as you like and store the remainder in the refrigerator. They can

be kept in a plastic bag for 1 or 2 days.

Tips: To freshen stored sprouts, rinse with cold water and drain well. For

maximum nutrition and freshness, sprout often and in quantities that you will

eat within 48 hours.

Valorie Shillington 2002

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March 15, 2003

Cathie,

Rice Short Grain. Produces only a bulge - as opposed to a sprout - after 2 or 3 days, but cooks up more quickly and has greater nutritional benefit (like all sprouts - yes, even when cooked sprouts are very nutritious). Short grain is the only way to go when sprouting rice as the seed is more likely to be intact (un-broken), which is a must for all seeds. Brown Rice must be cooked - it just is not tender enough to eat as a raw sprout.

Suzi

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March 16, 2003

OK here goes my info on sprouting rice. Doc says that rice must be soaked for a minium of 12 hours and rinsed 3 or 4 times during those 12 hours to remove the enzyme inhibitors. Now what I do is stick a cup of rice in a strainer and rinse it throughly. I set it up in a bowl and cover it with about 1/2 inch of water. I make sure I change the water and rinse a few times the first few hours and recover with water. So far I have left the rice in water till I cook it which hasn't been over 48 hours. After it's soaked it takes about 1/2 the time to cook. I hope it helps some.

Becky

WillowShade40 wrote

Hi Suzie, So I should soak and drain it for 2-3 days, or soak for 12 hours then put at a forty five degree angle for the remaining 36 + hours? And after which, will the enzyme inhibitors be gone ? Or significantly reduced in the rice? I've got my first batch of almonds just soaked over night and tipped them up to see if they will sprout. Is this also right with the almonds, or should the almonds simply be soaked and rinsed a few times in the 24 hour period. Was this covered in the discussion on saoking versus blanching? If so I could go rumaging in the archives for that ...Peace,Cathie

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