Description Grain Type: Organic Brown Rice Grown in: Argentina Uses: Curries, grain bowls, salads, casseroles, stir fry, soup, side dishes, rice pudding Taste: Mild, naturally sweet Sprouted brown rice is packed with whole grain goodness and is so versatile that it can be used for breakfast right through to dessert! Consumed by many cultures for thousands of years, rice is one of the most popular grains on the market. This pantry staple is a good source of protein, fibre, B-vitamins and GABA. Brown rice must be whole (unrefined) in order for it to sprout, so all of its whole grain nutrients remain intact. Sprouted long grain rice has a delicate, fluffy texture and wonderfully sweet flavour. Why sprouted? Our wheat goes through a slow soaking and sprouting period to “pre-digest” the grain. This ancient, natural process helps you to better digest and absorb nutrients from the wheat. It also produces a subtler taste and a softer texture than non-sprouted brown rice. Sprouting reduces cook time by about half, making it a great go-to for quick, nutritious and filling meals. How to Use Sprouted long grain brown rice can replace most varieties of non-sprouted rice. Like other grains, it cooks by simply boiling in water or broth. Or for a creamy coconut rice, try replacing some of the water with coconut milk. We also offer lots of delicious recipes on our recipe journal using sprouted rice, you can find them here.
