Sprouting Wild Rice

I have soaked my wild rice for a couple of days now and am trying to sprout it. A friend told me that wild rice will sprout. I have it in a strainer over a bowl to allow the air to circulate so it won't mold while it sprouts. When will I know that it's sprouted sufficiently? I know sunflower seeds sprout very quickly and you can visibly see the sprout. Will that happen with the wild rice too? I've left the rice in the strianer overnight last night too, so it's been sprouting for about 8-10 hours already. You advice will be much appreciated. Thanks.

Melissa

Wild rice does not sprout like beans. You know when it has sprouted when the rice has split. At least that is what I've always heard. It never grows a tail. I'm going to be sprouting rice in the near future for a stuffed pepper recipe.

ok...I guess that makes sense. my rice has split so I guess we're good. thanks

no problemo.

Sprouted Rice tastes like you're eating chalk.
There are several threads on it here... it's a wheel that has been invented and reinvented and reinvented many times and it always tastes the same.. like CHALK.

I suggest you use another grain for "rice" dishes, like spelt, wheat, barley, or anything but rice.

However, if you are going to sprout and eat it.. please report back.
I'd love to hear someone who likes it give a recipe.
Moi

If you have raw wild rice (a new niche item in the raw food world) it will actually quite easily sprout and grow a tail/shoot. A split grain is a cooked grain (if it split in the wild it would go bad before it could grow). Most wild rice is heated during the processing of it and turns black (not the green which the raw ones seem to be). It's been discussed on here many times before.

I am looking forward to trying the really raw wild rice next time I'm in Canada. I'm sure it's magnificent.
Sheryl

I am currently soaking a mixed wild rice blend. I've never done it before, so I was hoping to get some advice. I am under the impression that after you soak them for 2 days drain the rice and sit the bowl in an area were it will be warm and sprout then prepare the dish. I noticed from a previous post that maybe I should but the rice in a drainer to avoid mold while it is sprouting? That sounds like a good idea, any other suggestions on this?
Peace and Light ~Aza

Quote:

---

Originally Posted by RowanC

Sprouted Rice tastes like you're eating chalk.
There are several threads on it here... it's a wheel that has been invented and reinvented and reinvented many times and it always tastes the same.. like CHALK.

I suggest you use another grain for "rice" dishes, like spelt, wheat, barley, or anything but rice.

However, if you are going to sprout and eat it.. please report back.
I'd love to hear someone who likes it give a recipe.
Moi

---

I LOVE it! I liked it better than cooked rice, such a nice nut flavor. Mine is mixed wild and organic brown rice I buy in a little bag. also... mine didn't split :confused: ... a niny tail-like nob grew from it ;)

my fav recipe... is mexican rice :p
iI used the sprouted rice
pureed tomato and chopped onion
sea salt
and some dehydrated guacamole mix
:eek: :p

I sprouted some once - it did grow little tails. It tasted nutty and I liked the flavour but it was very chewy and difficult to eat so I haven't made it since. :(

Quote:

---

Originally Posted by ka_yun

I LOVE it! I liked it better than cooked rice, such a nice nut flavor. Mine is mixed wild and organic brown rice I buy in a little bag. also... mine didn't split :confused: ... a niny tail-like nob grew from it ;)

my fav recipe... is mexican rice :p
iI used the sprouted rice
pureed tomato and chopped onion
sea salt
and some dehydrated guacamole mix
:eek: :p

---

- So was all of the rice soft before it began to sprout?

it was chewy... but I like it like that :D
alot of stuff I eat is soft since I've been raw food living (I dont eat nuts, only coconut), so a little chewy something is nice for me
but, it was much softer after sprouting

Just shocked...

Ok.. please give brand names because I have not found one rice grain that sprouted and tasted good.. they're all horrible and chalky. This is a new piece of great information.

I had the exact same question about the wild rice as I've been trying to sprout some to make Alissa's gourmet pizza base. If what Sheryl says is right though, it must not be raw as it's black - I paid a lot for it too!! Smells nice though. A lot of it split during the soaking. It's been 3 days and still no sign of sprouts...

Although in Alissa's Wild Rice Salad recipe - she says is looks pretty with the BLACK rice...??

Can anyone tell me why wild rice is the only one that Alissa recommends? I don't remember reading any mention of the reason in her book. Is this because all other rice is heated?

I made a delicious 'pecan/wild rice casserole' for the holidays - one of the best raw dishes I have made. My wild rice sprouted - no tails- just white things on the end of each grain. Rice was soft and nutty. I have tried twice since to sprout and it won't work. Same rice/same store. I purchased at a large organic/health food market - it is raw and sold in bulk bins.

Any suggestions?

I'd love to know what brands have grown tails!!!! I love that someone is selling raw wild rice. I have tried sprouting it about 4 times and it is never viable. It just frays and splits (which would never indicate healthy growth in nature). However if someone is getting little tails I'm excited!!!