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How to Cook Sprouted Rice or Legumes by Steam Method

This article was syndicated from :: Big Raw & Vegan Blog :: Living Food Goodness :: Green Leafy Vegetables ::.

I've been boiling beans as long as I can remember. It's a hassle. I almost always almost burn them and have to scrape the unburnt portion off the top then spend the next four hours soaking and scrubbing a pot. Like I said, hassle. I decided to try steaming them just to see what would happen and it was a miracle! I figured if it worked for rice, why not beans?Sprouted adzuki or azuki beans steaming. Note: This is done ideally with sprouted beans or rice. I haven't tried it with dry beans or rice. If you don't have 4 days to sprout your beans or rice, at least soak them for 12 hrs. Soaking for 12 hours will start the germination process. Germinating legumes and rice before cooking makes them easier to digest (less gas), more nutritious and less likely to trigger allergies.Garbanzo beans or chickpeas steamingYou will need a large saucepan or pot and a heat proof mesh sieve or strainer. A colander with very small  holes would work, you just don't want your beans to fall through.Fill pot with water and place soaked and sprouted beans in the sieve. Put the sieve over the hot water with the bottom of the sieve just above the water level.Put the stove on high heat and the lid on the pan and let the water boil for 45 minutes or until the beans or rice are soft. The lid doesn't have to be tight.Add more water as needed.Sprouted brown rice steaming And there you have it, steam cooked beans or rice, ready to bend to your will in your favorite soup, salad, salsa, chili or c[...]

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