Ingredients
To make 2-4 servings:

  • 1 cup short grain brown rice or long grain brown rice
  • 2 cups water or broth of choice
  • 1 5-inch piece of kombu seaweed (or any mild tasting seaweed you like), rinsed* (see note)
  • a pinch of unrefined sea salt or Himalayan salt, optional

To make 6-8 servings:

  • 2 cups of short grain brown rice or long grain brown rice
  • 3 1/2 cups water or broth of choice
  • 1 5-inch piece of kombu seaweed (or any mild tasting seaweed you like), rinsed
  • a pinch of unrefined sea salt or Himalayan salt, optional
  • 2 TBS sesame seeds, toasted lightly in a dry skillet over very low heat, optional

Directions

To make the rice, place the rice in a bowl, cover with lots of cold water and swoosh around with a wooden spoon. Let rice settle to the bottom of the bowl, then pour off the water and anything that was floating on top of the water. Repeat until water runs clear. Let drain well through a fine mesh strainer. Place rice and water/broth in a pan with the seaweed and optional salt. Bring to a boil, cover and reduce to a simmer for 40 minutes. Turn off the heat but do not lift the lid. Let sit for another 10 minutes before lifting lid. Add the toasted sesame seeds just before serving.

 * Although kombu is famous for helping to digest beans when cooked together, you can also cook your whole grains with this sea vegetable to add minerals to your dish.