- Sprouting (Rice and other stuff)

[Guest guest]

I sprout my rice and sometimes cook and sometimes not. When i do

cook it, i use the same principle as making potassium broth. I set

my rice with water on the lowest possible seetting i can get and

then let it " cook " It takes a bit longer to get " softer " but it is

well worth it. They key is to not let it boil at any time, and

minimal steam. I cook for about 1 1/2 to 2 hours on the lowest

setting UNCOVERED. I sometimes do the same for sprouted oat groats

for breakfast (YUM)

 

and by the way, if you look SUPER, super Close, you will see that a

rice grain has the tiniest little tail on it after 32 hours )

 

One more thing, you can also sprout any wild rice, or black rice or

red rice, but it must be organic! I tried and non organic rice, and

it just went bad.

 

oh yeah... I also slow cook my sprouted beans, it takes a long time

though, like hours. I cant tell you exactly how many as it varies

because the heat is so low, but anywhere from 3 to 4. If you want

to use them in a burrito or as a dip (refried bean style) just

process them in the Blender (be careful!)

 

Syl (who also eats tons of Ezekiel stuff: bread, torillas, cereal)

 

 

herbal remedies , " Mary Ostrowski "

<Odesign1@e...> wrote:

> Francine...Organic brown rice is what to use. Sprouting ( soaking)

the brown

> rice will release the enzyme inhibitors and multply the nutrients

within the

> rice. I do cook it after soaking some of the time . The heat of

cooking

> destroys the vitamins but at least the enzyme inhibitors are gone.

It is

> best to have a minimum of cooked foods.Who else here has

experience with

> rice ? ....Mary O