How to Sprout Brown Rice
Brown rice is the lovely star of the health food community. It is naturally gluten-free, a whole grain, and thought to be one of the “cleanest” starch foods one can eat.
Unfortunately, like all whole grains, it contains anti-nutrients. These anti-nutrients may be hard on the human body but they are put there for a reason. These anti-nutrients protect the rice seed from early germination and destruction.
In order to neutralize these common anti-nutrients, which are found in all types of grain, legume, and nut seeds, you have a few options. Some choose to ferment rice, and allow the lactic acid to break down many of the anti-nutrients. Others prefer to soak the rice, which is a bit of a half-step to the sprouting method. The soaking of rice does not fully do the job of making the rice easier to digest.
Sprouting, on the other hand, 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.
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