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Hi, this board is a life saver!
Does anybody know hod long we sprout the barley and wild rice for the gourmet crust? Has anybody tried making this crust. I called Whole Foods and they were out of barley seeds for sprouting. Can someone tell me where they buy theres from? I don't know if wild rice in the bulk section of whole foods sprouts or not. If it doesn't, can someone tell me where to get wild rice
that will sprout?
Thanks so much.
Wild rice does not sprout, but you can soak it (change the water 2 to 3 times daily) for about 3 days. It tastes great.
No one is quite sure if technically wild rice is truly "raw". There was a thread earlier in another forum about this question, and no one really was sure one way or the other. I have read one story that a group of Native Americans harvested the wild rice and dried it over an open flame that reached something like 285 degrees. Now, is all wild rice processed like this? That is the question that is unanswered!
Blessings.