Comments on: How To Soak & Cook Whole Grains

By: Warming Beef and Cabbage Soup

Warming Beef and Cabbage Soup — Fri, 30 Mar 2012 16:15:33 +0000

[...] 4 cups cooked brown rice* (see instructions for soaking and cooking here) [...]

By: BC-3 ladybugs--tell me about soaking grains and coconut oil - Favorite Recipes Forums

Mon, 05 Sep 2011 21:05:40 +0000

[...] the grain easier to digest and doesn't prohibit other minerals from not being absorbed properly. How To Soak & Cook Whole Grains | GNOWFGLINS It has to do with Phytic acid. Nourishing Practices: Soaking Grains There are 2 ways to soak [...]

By: Wardeh

Wardeh — Fri, 22 Jul 2011 16:06:39 +0000

Mariah — a 16 to 24 hour soak is fine. You might find it helpful to rinse the grains after that long because the soaking water is probably more sour and maybe a little scummy. Some people like to rinse after only 8 hours. It is a matter of preference, really. I wouldn’t say no cover during soaking — either a lid, plate or even a towel to keep dust and bugs out. Otherwise I think you’ve got it!

By: Mariah Ward

Mariah Ward — Fri, 22 Jul 2011 01:59:08 +0000

I am new to soaking grains so let me just make sure I understand this correct. I soak the grains in the same water (post above answered that question) that I am going to be cooking it in. I soak the grains on the counter with no covering, just the amount of water + rice in a bowl. I can soak for longer then 7-8 hours correct? If I wanted to start soaking tonight but couldn’t cook the rice until I got home from work around 5 would that be to long of a period to soak? If I ran late and didn’t have time to cook the rice before work I wouldn’t want it to be ruined. I would be soaking it almost a full 16-24 hours instead of 7-8.

By: Breakfast grains aren’t that grrrreat. | Simple Tiny

Breakfast grains aren’t that grrrreat. | Simple Tiny — Tue, 12 Jul 2011 20:05:23 +0000

[...] also talks about grains and babies and why it’s best to soak any grains you give your baby first (for that matter, soaking grains for anyone is a good idea), or, even [...]

By: Spring Quinoa Salad | GNOWFGLINS

Spring Quinoa Salad | GNOWFGLINS — Wed, 01 Jun 2011 13:36:59 +0000

[...] 4 cups soaked, cooked, and cooled quinoa (see grain soaking and cooking instructions here) [...]

By: Wardeh

Wardeh — Tue, 01 Feb 2011 00:36:07 +0000

Regina — Hi! Mine doesn’t usually come out mushy when I soak. Here are some thoughts for you.

1) There could have been excess water.
2) Did you let it stand for a good while to give up alot of its heat before digging into it? If it is still warm when scooped out, the grains will smoosh together. For tabouli, I let it cool waaaayyyyyy down before using it. I even chill it.

Let me know if this helps!

By: Regina

Regina — Tue, 01 Feb 2011 00:26:31 +0000

Wardeh,

Does the quinoa end up being a bit mushy when it is soaked? Mine didn’t come out nice and fluffy for tabouli- the way it is when unsoaked. Did I do something wrong? Thanks.

By: Katie

Katie — Tue, 21 Dec 2010 01:29:24 +0000

Kirsten,
I found a more effective way to soak brown rice, detailed HERE at my site. It’s really easy and gets rid of the phytic acid quite effectively (which is not actually that low in rice). Sometimes I do saute the rice in oil, then soak it – I have no idea if it still works for the phytic acid, but it does work for the end result! I end up cooking the same amount of time, about 45 minutes, as with unsoaked rice. I add new water to about 1/2 cup less since the rice has absorbed some water during the soaking process.

Hope that helps!
Katie

By: Kirsten Evans

Kirsten Evans — Sun, 19 Dec 2010 20:28:58 +0000

Totally just curious- do you routinely soak your rice? I have in the past a few times, but thought it was so low in phytic that it was fine not to soak. I usually fry my rice in coconut oil, butter, and/or olive oil before adding the stock, so soaking wouldn’t fit in with that practice. I love this chart- thanks so much!!!

In His Name,
Kirsten