Wild Rice Sprouts

Sprouted Wild Rice is the most tender of the rices. It is not actually a rice at all but an aquatic grass native to large parts of North America. After harvesting from lakes it is slow roasted ("parched") to preserve the grains so is not technically a living food, but when soaked in water it is delicious! You may cook it too if you wish - it will still be nutritious, and it will cook fast. We also offer Brown - Short Grain. Rice is nice. @:-) Our Rice comes from a source which is certified organic.

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Soak 1/3 to 1 cup of wild rice in cool water for 4 hours.

Drain off soak water.

Rinse thoroughly.

Drain thoroughly.

Rinse and Drain with cool water every 8-12 hours.

These sprouts don't need light. Keep your Sprouter in a low light location.

Harvest on day 2 or 3. Do not expect roots. Refrigerate your crop.

Yields approximately 1 Cup (1/2 lb.) of Sprouts

Prep 2/3 cup of seed* then transfer (if necessary) into a bowl or into your Sprouter. Add 2-3 times as much cool (60°-70°) water. Mix seeds up to assure even water contact for all. Allow seeds to Soak for 4-24 hours. (read Rice Note directly below for specifics on the Rice you are sprouting.)

Rice Note: ANYtime we soak ANY seed for longer than 12 hours, we change the water. when your first 12 hours is done: Drain off the soak water, Rinse the seeds and refill with fresh water. Continue soaking. It is extremely rare to soak longer than 12 hours, but Brown Rice is a seed that can usually take it. We suggest that you try your first batch with a 12 hour Soak and see how you like the results. You can try the longer Soak on future crops. That way you'll know the differences and which you prefer. Wehani and Red Thai will sprout well after an 8-12 hour Soak. Wild Rice will split after a short Soak and frankly, we've never seen a sprout on it, but it is SO GOOD we don't care. We Soak it for about 4 hours. It is the one rice we actually eat raw. It is still plenty chewy, but it's quite good. Lori loves it!

Empty the seeds into your Sprouter (if necessary). Drain off the soak water. You may water plants or use it in stock if you like - it has nutrients in it. Rinse thoroughly with cool (60°-70°) water. Drain thoroughly!

Set your Sprouter anywhere out of direct sunlight and at room temperature (70° is optimal) between Rinses. This is where your sprouts do their growing. We use a counter top - in the corner of our kitchen, but where the sprouter won't get knocked over by cats, dogs, kids or us. We don't mind the indirect sunlight or the 150 watts of incandescent light, because light just does not matter much. A plant can only perform photosynthesis when it has leaves. Until then light has little if any effect. Sprouts also happen to like air-circulation, so don't hide your sprouts.

Rinse and Drain again in 8-12 hours. And, perhaps one more... Rinse and Drain in 8-12 hours. And, if you like one more... Rinse and Drain in 8-12 hours.

We usually stop here (or sooner if we have roots). We like our rice sprouts small (actually we don't even care if rice sprouts. A bulging germ is more than good enough for us. Once a seed takes in its fill of water it is alive and therefore nutritionally superior.

Harvest Your sprouts are done 8-12 hours after your final Rinse. Be sure to Drain them as thoroughly as possible after that final Rinse. The goal during the final 8-12 hours is to minimize the surface moisture of your sprouts - they will store best in your refrigerator if they are dry to the touch.

Refrigerate Transfer the sprout crop to a plastic bag or the sealed container of your choice. We have Produce Storage Bags that will extend shelf life substantially.

* If using Sproutpeople's Single Harvest Pack - use the whole bag. It will produce a crop of approximately 8 ounces.

These seeds yield approximately 1.5:1 - which means the sprouts will weigh one-and-one-half times as much as the seed you start with, so you can theoretically start with 2/3 as much dry seed as your Sprouter's capacity, though we always suggest you leave more room - especially when you are new to a crop.

Wild Rice awaiting the great Soaking.

4 hours later later... Soaked, Rinsed and Drained.

12 hours later... another Rinse/Drain cycle.

12 hours later... another Rinse/Drain cycle.

12 hours later... another Rinse/Drain cycle.

12 hours later... another Rinse/Drain cycle. You can be done - or go....

12 hours more.... Harvest Time! As we mention in the instructions - albeit briefly - Wild Rice is a seed we've never seen a sprout on. That's OK. You can harvest/consume your crop anytime after Soaking. Anytime! A note: There are always broken grains. Wild Rice is a long grain rice, so expect to see some breakage. But, it matters not - we aren't looking for a root, so eat 'em up. Yum!

Wild Rice is all together different. It is too long a grain to survive intact through all the shipping it encounters; between the farmer and you, but though it has a higher percentage of broken seeds than other seeds we sell, it soaks up water readily and - to us - is the most edible of sprouted rices.

Wild Rice is harvested green, and placed in long narrow rows about 10 inches in depth in a curing yard. While the wild rice is in the curing rows, the chlorophyll dissipates from the plant. To prevent damage to the seed, the process involves turning constantly, and adding water to closely approximate its natural watery repository. From the curing yard the browned rice kernal with its seed hull intact goes to the parchers where the moisture is dried out. During this process, the starches gelatinize and the characteristic roasted nutty flavor is developed. From the parchers, the rice is hulled, removing the fibrous hull, exposing only the shiny black wild rice seed.

Though the brown rice we offer produces a bulging germ or a tiny sprout - Wild Rice doesn't do either. It's so good, we really don't care. It is edible uncooked and cooks up more quickly if you're going that way.

If there is anything unique about our current seed, we will tell you about it here. Seed Shelf Life: 3 years. Store in cool, dark, dry spot. Store in freezer to extend shelf life.

Rice is best stored in a cool location - at Sproutpeople, we keep it in a freezer. If you plan on storing it for more than 3 months you should use a cool location, because, it is, on ocassion pleasing to a particular pest - the Indian Meal Moth, which can appear out of nowhere when conditions are right (hot). These are organic seeds after all, so there is no other way to keep your seeds absolutely safe, except to freeze them. Consider yourself warned =:-}

Happy Sprouting!

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