Making the Most of Pantry Staples

I’m experimenting with sprouting some of my pantry staples, to create new flavors, and increase the food value.  My first two attempts turned out really well.  First, I sprouted dried chickpeas, then cooked them like I normally would.  For sprouting instructions, refer to the Indoor Gardening with Sprouts post.

Next I worked with brown rice.  It was a bit different, because I did basic rinsing for 2 days, then cooked it, but I didn’t actually see sprouts begin to form.  To cook the rice, I used the Baked Brown Rice recipe, but reduced the water to 1 1/2 cups, since it had been soaked.

The beans and the rice both developed a fermented smell while sprouting, that’s normal.  Just make sure to rinse them well before cooking.