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.