In Search of bulgar wheat substitute

[tglasco4]

I know we have went thru this before. I am on my juice fast and of course I am thinking about what I will be eating in 20 days :p

I found out that bulgar is not raw :( , then Allison and some others told me about quinoa. I ordered some but it did not come in. In the meantime I just want to cover all my bases. I really don't want to have to wait 2 or 3 days to sprout something (the bulgar wheat spoiled me I guess), I would like something that can be soaked overnight, that is also raw, that will soften up enough to be seasoned and devoured the next day (or in 20 days :D ),

any ideas???

[tglasco4]

Ok....I have found several types of grains that I will experiment with. I will take each one and soak it overnight (not now but after the fast is done). I will season each one and see which ones come out the best.....
1) Buckwheat
2) Whole oats
3)Wheat berries
4)Rye berries
5)Quinoa
6) Sesame Seeds
7) Millet.

I am going to soak each for about 8-12 hours, then season them and taste. Has anyone done this?

[Sunny]

I've rinsed it well to eliminate saponine, then I've soaked it for 2-3 hours, rinsed it and let it sprout for 1 day (rinsing it 3 times), it's so cruchy and great.

[Rawkinlocs]

The closest I've done with any of that is soaking the oat groats (steel cut ones) overnight and blending the next morning with cinnamon, raisins, dash of salt, maybe an apple or banana and eating as a porridge/oatmeal. I've never had it whole without blending, though but it might be soft enough.

[tglasco4]

I've rinsed it well to eliminate saponine, then I've soaked it for 2-3 hours, rinsed it and let it sprout for 1 day (rinsing it 3 times), it's so cruchy and great.


Sunny, thanks for your reply but, which grain were you referring to?

[tglasco4]

The closest I've done with any of that is soaking the oat groats (steel cut ones) overnight and blending the next morning with cinnamon, raisins, dash of salt, maybe an apple or banana and eating as a porridge/oatmeal. I've never had it whole without blending, though but it might be soft enough.

Thanks Rawkinlocs,

Did you ever taste the oats prior to adding your ingredients? I am wondering how it compares with the bulgar which I have tasted that way.

[Rawkinlocs]

yeah, just a bit of it. It's pretty good...taste like, oats! ;) What do you normally season the bulgar with?

Oh, and Sunny was referring to quinoa...she put it in her subject heading.

[tglasco4]

yeah, just a bit of it. It's pretty good...taste like, oats! ;) What do you normally season the bulgar with?

Oh, and Sunny was referring to quinoa...she put it in her subject heading.

Sorry I missed the heading on Sunny's quote. :o I usually use olive oil, sea salt, onion powder or curry.....I am looking for something like a rice dish thats raw. :rolleyes:
Were the oats crunchy prior to blending?

[rawpriestess]

Hi,

I know that kamut, spelt, rye, barley and wheat berries, take at least 2 days to soak and sprout.

Alissa has a sprouting chart in her recipe book that might help.

I would have to say that you are probably doing the best thing, in trying them all.

You could use almonds, as they soak in 12 hours, and start to sprout in one day, they are still firm, yet easy to chew when all chopped up in a food processor. I use them often instead of rice in my dishes.

They have a marvelous flavor too, and tast super yummy with just about any kind of seasonings.

Blessings,
Rawpriestess

[tglasco4]

Hi,

I know that kamut, spelt, rye, barley and wheat berries, take at least 2 days to soak and sprout.

Alissa has a sprouting chart in her recipe book that might help.

I would have to say that you are probably doing the best thing, in trying them all.

You could use almonds, as they soak in 12 hours, and start to sprout in one day, they are still firm, yet easy to chew when all chopped up in a food processor. I use them often instead of rice in my dishes.

They have a marvelous flavor too, and tast super yummy with just about any kind of seasonings.

Blessings,
Rawpriestess


Rawpriestess, Thanks so much. I use the almonds for the pate's I do, it tastes excellent. But I don't want to get carried away with just almonds...or nuts in general. I would like to use a grain. I am very encouraged by your agreement that I should try them all. I am not really trying to sprout any of them, just soften them up enough to season and eat them :D .

Peace.