I think you are referring to the grain? I only soak beans. Grains like the summer/winter wheat, wild rice, spelt, fonio, lentils, quinoa, etc. are not soaked, just cooked like normal rice. They have different cooking times so a 45 minute wheat starts first, 10 minutes head start, then wild rice, then after 30 minutes I might add quinoa and/or lentils. I just like the variety. One cup of quinoa?, or 1/4 cup each of a variety....I like the mixed flavors rather that one note. Probably seems insane to have 30-40 varieties of beans/grains yet costs the same to have variety and mix them up. Obviously wild rice can be crazy expensive but so good. Covid wholesaler had a 5 pound bag cheap so I went for it. I made a simple mixed grain last night and some soaked flagoletes. Then soaked some garbanzos that I just cooked today. Last nights grain mix. I always soak beans. Cuts way down on the cooking time. RG beans are so fresh and have different cooking times. Why heat the kitchen when soaking does help the timing.

Love the Cuisinart history John! That's another plus of CF, the great stories behind the food! Sorry I went all dyslexic on your last name. Spelling is not my forte . . . or typing. Am I the only one who's brain has gone to pot this year? It's not the pandemic, it's anxiety watching so many leaders act like that jerk in high school with the smart aleck comments that everyone thought was cool and you were happy to leave behind for adulthood when you graduated. Not someone I'd trust my future to then or now . . . The Cuisinart now lives under my stove on the groovy pull out shelf hubs made for me, keeping company with baking trays, a splatter guard, a pizza stone and my pizza pans, a metal salad spinner, a large pot and some random lids. I use it for cutting in butter for pie crusts and scones, for hummus, cheese spread, vegetarian bean-and-nut-based sauces, and pesto, to name some of the most popular uses. Annie I'm saving the seeds from the Tasmanian chocolate ones. They are salad tomatoes with great flavor. I was skeptical but I really like them. Kind of like a Costoluto Genovese but more productive and healthier. I haven't had success with Costoluto Genovese in the past although a colleague of mine from work got a bountiful and beautiful harvest. It may have been because I grew mine in a pot, which it was not suited for. The Tasmanian Chocolates did very well in pots. Not as tall or leggy as the CG.

I love posts like this!!! How nice to have been given something so useful and that it's still up and running. I too have been given very thoughtful gifts......yeast from Costco when yeast was unavailable early in the pandemic and a sleek pair of kitchen shears! I love our CF community.

I've replied and have turned messaging off again. Be happy to help you however I can.