Ingredients

• 2-3 dried shiitake mushrooms
• 4 cups (960ml) water
• 4-inch piece Mitoku Kombu
• 3 cups (570g) uncooked brown rice
• 4 level tbsp Mitoku Organic Hatcho Miso or any miso of your choice
• ⅓ cup (135g) onion, minced
• ⅓ cup (135g) celery, minced
• 1 bay leaf
• ⅔ cup (10g) fresh parsley, minced

Preparation Method

1. In a pressure cooker, soak the shiitake in water for 20-30 mins. Next, add the kombu and bring to a simmer, uncovered, over a medium heat. As soon as the water begins to simmer, remove the kombu and reserve for another use. Remove the shiitake, mince, and return to the stock.
2. While the kombu is coming to a simmer, wash the rice and drain well. Roast the rice in an unoiled skillet over a medium heat, stirring constantly until golden and fragrant. Remove from the heat.
3. Dissolve the miso in some of the kombu and shiitake broth, then return it to the pressure cooker along with the onion, celery, and bay leaf. Bring to a boil and slowly add the roasted rice. Allow to boil for 1 min then cover, bring to pressure, and cook for 45 mins.
4. Remove from the heat and allow the pressure to return to normal before uncovering. Add the parsley, toss well, and cover. Let sit for 10 mins before serving. Garnish with a sprig of parsley.

VARIATIONS

• Try adding sautéed onion or shallots and some chopped walnuts to the cooked rice. Then use this delicious variation in stuffed peppers or squash.
• If pot-boiling, use a heavy pot with a tight-fitting lid for best results. Use 1440ml (6 cups) water and add an extra tablespoon of miso. Boil over a low heat for 40 mins, then reduce to a very low heat and cook for 20 mins more. Do not remove the cover while cooking.

Recipe by John & Jan Belleme