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1. Measure out quantity of grain to soak into a non-metal container.
2. Rinse grain by filling container with water, allowing any debris to float off.
3. Strain off rinse water, and refill bowl with clean water to soak.
4.Set bowl on counter-top loosely covered for 8- 12 hours.
5. Strain off soaking water and rinse.
6. Place rinsed grain back in container and set out on counter-top, loosely covered, to sprout for 8-12 hours. Your grain is ready to use!
7. Low-heating works with any grain except long-grain rice.
8. Place grain in a heavy pot and cover with an equal volume of water.
9. Bring water to a full boil, cover tightly, and turn off heat.
10. Put in thermal pot, hay-box cooker, sun oven, or wrapped in a blanket for 40-60 minutes or up to 8 hours. Strain off any excess water and season as desired.
11.This keeps well in the refrigerator for several days, so make a large batch.
12. Reheating Instructions: Bring a couple tablespoons of water to a simmer in the bottom of a saucepan. Add grain and cover tightly. Simmer covered for one minute; shut off heat and let steam for 5 more minutes. Strain off excess water and season.
I forgot to give credit for 2 quotes in the video. The first quote was by Dr. Joel Fuhrman. The second by http://www.sproutnet.com/Press/sprouts_for_optimum_nutrition.htm. Also, the smaller grains, quinoa, millet, and amaranth take less than 60 min.
I forgot to give credit for 2 quotes in the video. The first quote was by Dr. Joel Fuhrman. The second by http://www.sproutnet.com/Press/sprouts_for_optimum_nutrition.htm. Also, the smaller grains, quinoa, millet, and amaranth take less than 60 min.
