Soaking Grains

I soak all grains before cooking.  Soak in some water with a teaspoon or two of apple cider vinegar.  You can use any grain:  Rice (Brown, White, Basmati), Quinoa, Millet, Bulgar, Spelt, Oats, Sorghum, Teff, Amaranth or any other)

1 cup of grains

1 teaspoon of Apple Cider Vinegar

Enough water to cover grains

In a bowl, add grains, apple cider vinegar and enough water to cover grains completely and some extra.  The grains will soak up some of the water.  You can add more water if necessary.  Let stay overnight or 8-12 hours if soaking during the day.

If you are not able to cook them the next day, drain, replace water and keep in the refrigerator for one day.

PS:  Teff and Amaranth are tiny and need to be strained in a double cloth strainer.  You can use a cheesecloth instead.  Or, cook without straining.