sprouting..

[kellybethx3]

I'm confused on what I can and cant sprout. I found wild rice in a bag at trader joes, am I able to sprout that? and a box of quinoa? I'm dying to try some sort of sprouted rice but I don't want to order it offline if I can just buy it in the storee.

[MysticTree]

yes to both.

Rice seems to stay fairly hard to chew though .. it is nice but never goes as soft as other grains, in my experience. Quinoa is very good and easy to eat and very quick to sprout. I buy regular organic off the shelf in even the main supermarkets and it sprouts.

[kellybethx3]

thank youu! (:

[Emiliana]

Lots of good things to sprout--lentils are my favorite.

I've never tried rice but I've had good luck with quinoa (red, black, yellow), wheat, rye, and oats. The oats are a special kind I get from sproutpeople.com.

Quinoa is super fast--practically same-day sprouting.

[kellybethx3]

Yummm what do you usually use lentils for?

[Emiliana]

I eat them straight up and use them on salads. One of my favorite ways to use them is in their own salad--mix up a bunch of sprouted lentils with chopped raw walnuts (or celery), garlic, cilantro and/or parsley, some berries, some olive oil, and lemon juice. Totally yummy.

Unlike other sprouted beans (chickpeas, peas, etc.) I find them very easy to digest.

[kellybethx3]

Sounds yummmy! :D

[kellybethx3]

Thank you

[jonspeter]

Sprouting is the practice of germinating seeds to be eaten either raw or cooked. They are a convenient way to have fresh vegetables for salads, or otherwise, in any season and can be germinated at home or produced industrially. Sprouts are believed to be highly nutritious and rich in enzymes which promote good health. They are a prominent ingredient of the raw food diet and common in Eastern Asian cuisine. Sprouting is also applied on a large scale to barley as a part of the malting process. A downside to consuming raw sprouts is that the process of germinating seeds is conducive to bacterial growth, resulting in dozens of outbreaks of lethal infection with Salmonella and E. coli over the past few decades.