BROWN RICE SPROUTS RECIPES

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HOW TO SPROUT BROWN RICE RECIPE - FOOD.COM



How to Sprout Brown Rice Recipe - Food.com image

Brown rice is naturally gluten-free, a whole grain, and thought to be one of the “cleanest” starch foods one can eat. Sprouting can aid in the release of the nutrients in the grain as well as the neutralization of the anti-nutrients in the hull. Sprouting rice is fairly simple and can be done at home with equipment you probably have on hand. Choose any type of whole grain brown rice, from short- to long-grain or even a sweet or sushi-type rice. From culturesforhealth.com.

Total Time 48 hours 10 minutes

Prep Time 10 minutes

Cook Time 48 hours

Yield 1 cup, 1 serving(s)

Number Of Ingredients 2

1 cup whole brown rice (can use short or long, or even sweet or sushi type rice)
2 cups water (or enough to cover rice in jar)

Steps:

  • Rinse brown rice in a sieve and place in a glass jar or bowl. Add double the volume of warm water, cover loosely with a towel to keep bugs out, and set aside in a warm area of the kitchen for about 12 hours.
  • Pour the rice back into the sieve and drain the soaking liquid. Rinse well with fresh water, and shake off excess moisture.
  • At this point you can return the rice to the vessel you soaked it in, cover it back up with water and repeat the draining-rinsing-soaking steps 2 to 3 times per day. Or, you can leave the rice in the sieve over a bowl, cover loosely with a towel, and repeat the rinsing and draining process 2 to 3 times per day.
  • After 1 to 2 days you will begin to see a very tiny sprout emerge from the end of the grain of rice. This is the point at which you want to “harvest” your rice or cease the sprouting process. If the process continues and the sprout grows further you may affect the flavor of the rice.
  • Use the rice right away or store it in the refrigerator, after letting it drip dry, for several days. When cooking sprouted rice take into account that the amount of water needed will be less than usual because the grains have already absorbed quite a bit of moisture. The cook time will also be shorter.

Nutrition Facts : Calories 684.5, FatContent 5.4, SaturatedFatContent 1.1, CholesterolContent 0, SodiumContent 27.2, CarbohydrateContent 142.9, FiberContent 6.5, SugarContent 1.6, ProteinContent 14.7

BROWN RICE SALAD WITH CRUNCHY SPROUTS AND SEEDS RECIPE ...



Brown Rice Salad with Crunchy Sprouts and Seeds Recipe ... image

Toasted seeds and nuts add bite to this nutrition-packed salad. We use dried sprouted legumes, which are even more healthful than ordinary beans and more convenient than sprouting your own. (Cooked lentils and mung beans work well, too.) A vibrant chive vinaigrette brings it all together.

Provided by The Bon Appétit Test Kitchen

Yield Makes 8 servings

Number Of Ingredients 13

1 cup (packed) chopped fresh chives
1/2 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons (or more) fresh lemon juice
1 teaspoon kosher salt plus more
1 1/2 cups mixed dried sprouted legumes (such as mung beans and lentils)
1 1/2 cups grated zucchini, lightly squeezed to remove liquid
1/2 cup cooked brown rice
2 scallions, thinly sliced
1/3 cup toasted salted sunflower seeds
1/3 cup toasted salted shelled pumpkin seeds (pepitas)
1/3 cup coarsely chopped roasted unsalted almonds
Freshly ground black pepper
Ingredient info: Look for dried sprouted legumes at natural foods stores, truroots.com, and some supermarkets.

Steps:

  • Purée chives, oil, 2 tablespoons lemon juice, and 1 teaspoon salt in a food processor until smooth. Strain chive vinaigrette through a fine-mesh sieve into a small bowl.
  • Cook dried sprouted legumes in a large pot of lightly salted boiling water until just tender, about 5 minutes. Cover pot; remove from heat. Let stand for 3 minutes; drain. Rinse legumes under cold water to cool; drain. Transfer to a large bowl. DO AHEAD: Vinaigrette and legumes can be made 1 day ahead. Cover separately; chill.
  • Add zucchini, rice, scallions, seeds, nuts, and chive vinaigrette to bowl with legumes; toss to combine. Season to taste with salt, pepper, and more lemon juice, if desired.

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