It is essential to understand that the beneficial properties of saffron comes out only when
soaked in a liquid medium; for example, water, milk, oils, etc..
1 pound large beans (Christmas limas, gigantes, etc.),
soaked overnight 1/4 cup extra virgin olive oil 2
medium onions, halved lengthwise and thinly sliced 8 cloves garlic, roughly chopped 6 ounces portobello mushrooms, chopped 8 ounces shiitake mushrooms, thickly sliced 3 springs fresh thyme 1 28 - ounce can whole plum tomatoes
in puree 1/2 cup red or white wine 1/2 cup reserved bean cooking
liquid, or additional wine 1/2 cup chopped flat - leaf parsley 1 teaspoon salt 1/2 teaspoon freshly ground black pepper
These methods rely on using an acidic
medium in liquid to
soak the grains, a constructive environment to
soak them and let them sprout, or a process like sourdough fermentation to alter the chemical make - up of the grain.