Written by Soanya Ahmad
If you know anything about us, you know Reid and I love to sprout beans and seeds. We’ve sprouted everything from garbanzo and adzuki beans, to sunflower and winter wheat, to the standard mung, fenugreek, and alfalfa seeds. Recently, I saw a video where someone had sprouted wild rice. I had never heard of sprouting rice. Was it possible to eat rice without cooking it? I was excited to try.
Our pantry had the kind of wild rice that is made up of four different varieties of rice, so that is what I used. Wild rice is wild rice right? It took about five days to sprout. Each variety at slightly different times, but by day four, they all looked healthy and ready. I figured it was time to sample it. I expected the rice to be firm but chewy. The reality was more like crunchy (as in a popcorn kernel that didn’t pop) and honestly, a little bland.
So Reid and I decided to cook the sprouts. After all cooked sprouted adzuki were better tasting than their raw sprouted counterparts. Maybe the same principal would apply here. Um, not really. After boiling for 30 minutes, the rice didn’t get any less crunchy. Even after an hour it didn’t act like typical cooked wild rice. To top it off, the flavor turned really bitter. Lesson: Don’t cook your rice sprouts!
After this little sprout experiment, we decided maybe rice sprouts just wasn’t worth the effort. Then again, we might try to experiment with black wild rice instead. One failed test didn’t mean all sprouted rice was unpalatable. Who knows, we might still find a new food we like.