sprouted brown rice

So once upon a time I was perusing the Asian section at the grocery store and saw an Annie Chun packaged dish of sprouted brown rice. (Sprouted is health-nut code word for superiorly healthy version of something that is already healthy. Basically, crazy people eat sprouted things so that they can feel better about themselves. I am one of these people). The package touted all these health benefits, and since I am in a perennial search to heal my life’s ills through nutrition, I bought it (with much, much guilt about the plastic bowl and packaging).

It was delicious. I vowed that I would learn how to make this. In traditional Laurie fashion this took about 5 months on my to-do list (lack of adequate vitamins, no doubt) and finally…… I tried a batch.

It was delicious.

Here’s the recipe:

1 c brown rice (i used short grain; must be brown; white won’t germinate)

2 c. warm water (not boiling)

2 T apple cider vinegar (or whey if you’re one of those really, really crazy people who makes whey)

Stir all the ingredients together and let sit for 7-24 hours, changing the water every 12 hours, rinse, and then cook according to regular directions. (I actually left mine all day and then overnight, for a total of close to 20 hours without changing the water, and it still tasted pretty good, and I haven’t died yet. The rice actually tasted better the second day. Oh, and it didn’t look sprouted when I started to cook it– the rice grains looked much the same, but when cooked you can tell.)

Basically, it’s delicious. Just serve it up with a big warm dollop of butter and you are good to go. Sprouted rice is apparently, in contrast with regular brown rice: easier to digest, contains more fiber,  vitamins, and enzymes such as gamma aminobutyric acid (GABA), which may have anti-anxiety properties, assist the nervous system, and promote better sleep and immune functions.

Seriously, it’s super easy, and I am not kidding so, so tasty. Also, it is very, very inexpensive. Annie Chun’s tiny bowl costs maybe $4? You can make 10 times that amount for less than a dollar. It’s very filling, and you could make an easy peanut sauce and add some veggies for a whole meal that costs almost nothing. And you can get the added joy of being kind of a food snob!


2 thoughts on “sprouted brown rice”

  1. I’ve recently been eating brown short grain rice and I’m super excited to try this? Do you have a good recipe for peanut sauce or a brand that you recommend?

    1. Peanut sauce…. I make a very, very basic sauce. (There are probably lots of better & more sophisticated ones out there!) I usually put about 1/2 c soy sauce in a pan, add about 1/2 c peanut butter (smooth or crunchy), about a tablespoon of brown sugar (any kind of sweetness works fine– white sugar, honey, etc), some red pepper flakes, cayenne pepper, and powdered ginger to taste and stir it all on med-warm til it looks like a good consistency! Oh– I also usually add a little water to thin it out a little! Works best with regular (not health nut) peanut butter. And you can obviously add fresh ginger, fresh garlic, etc!!!

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