Matt’s Famous Sprouted Brown Rice Recipe: Delicous Quinoa Recipe

Matt’s Famous Sprouted Brown Rice Recipe: Delicous Quinoa Recipe

Sprouting grains before cooking allows you do cook them at a much lower temperature, preserving the nutritional integrity. This recipe will take at least 48 hours with brown rice and 30 hours with quinoa. If made with quinoa, it will cook much much faster so put the veggies in at the beginning with the garlic.
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3 thoughts on “Matt’s Famous Sprouted Brown Rice Recipe: Delicous Quinoa Recipe”

  1. I feel that is too long. I think when they start to grow the tails is the time to cook. That’s just my preference 🙂 I do not like to eat sprouted grains raw. I eat my fruits? and veggies raw. If the grain smells like like roasted nuts it may be burning. Mine does not.

  2. Matt – There is very little on sprouting brown rice out there. Does yours smell like roasted nuts after soaking and when cooking? smells great. Can you eat it raw? For instance, blending a little in smoothies. I let mine soak a little longer and? the sprout was almost a 1/2″. Is there a length that is too long? – Like your stuff. Keep it up!

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