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How to Sprout Beans and Grains
Wondering how to sprout beans and grains to improve digestibility and nutrition? Check out this step-by-step guide on how to sprout beans and how to sprout grains at home.
You’ve probably noticed that sprouted grains (such as wheat berries, quinoa or brown rice) and pulses (like dried lentils, peas, or beans) are growing in popularity. You can find a variety, such as rice, wheat, and lentils, in natural food stores. Not to be confused with sprouts—when an entire seed, such as a bean or grain, sports inches of sprouts—sprouted grains or pulses include the entire seed kernel with just the tiniest hint of the new sprout popping out. But this tiny little sprout is a calling card for all sorts of health potential. You can learn how to sprout beans and grains at home with a few easy tips.
When a grain or pulse (essentially a seed) sprouts or is germinated, it feeds off the starchy endosperm protected by the bran outer coating. You need a little warmth and moisture to get germination to occur, and before you know it, a tiny sprout immerges from the kernel. As the seed is sprouted, the process of germination appears to improve the digestibility of the nutrients, and also levels of nutrients, including vitamins, minerals, and proteins. In fact, some people who are sensitive to grains or pulses may find them to be more digestible in their sprouted form.
You can buy sprouted grains and pulses at the supermarket, or sprout them yourself. It’s easy. I sprouted lentils this past week to show you how easy it is to sprout your own grains. Just check out this step-by-step guide below.
How to Sprout Beans and Grains
Day 1
Day 2
Day 3
Once your grains or pulses are sprouted, now you can cook them as you would the non-sprouted kernel. You don’t need to soak them again, as they’ve already been rehydrated and they are ready to cook! Try them in side-dishes, soups, casseroles, or porridges. Don’t be surprised if the cooking time is reduced!
Try this recipe for Lentil Risotto with Peas for sprouted pulses, or this recipe for Classic Swedish Pea Soup for sprouted split peas.
For other how-to blogs, check out:
How to Use a Grill Basket for Veggies
How to Use Fresh Turmeric Root in the Kitchen
How to Grill Tofu
How to Use Tomatillo
How to Cook With Stinging Nettle
How to Grill Artichokes
How to Cook Bitter Melon
Love everything so far.
Is there any concern about bacterial contamination in this process? Thank you!
The concern over bacterial contamination doesn’t apply to germinated pulses and grains in the process I have described here, as they are then cooked after germination. It is not the same process as “sprouting” (i.e., alfalfa sprouts or mung sprouts), in which long shoots of the new plant appear and then they are then consumed fresh. This later process of sprouting has a high risk of contamination.