1 cup organic brown rice
500ml filtered water or veggie stock
1 cup shitake mushrooms, diced
1 tbls ginger, grated
1 tbls gomashio (made by grinding toasted sesame seeds and sea salt together – 3:1)
1 tsp umeboshi vinegar (optional)
Wash the rice a couple of times then cover with clean water and leave overnight. Drain.
Now place in a heavy based non stick pan with the 500ml water or stock, mushrooms and ginger. Bring to the boil then drop to simmer for 2 hours. Stir occasionally to prevent from sticking. The rice will break down and eventually become like a thick soup. You will probably need to add more water throughout the cooking process.
Serve with the gomashio and vinegar if using.