Boiled Brown Rice with Toasted Sunflower Seeds, Umeboshi, and Toasted Nori


Serves 2–3



1 heavy saucepan such as an enamel LeCreuset pot, 1 bowl for soaking sunflowerseeds, 1 skillet for stove top roasting, cutting board, knife, wooden spoon, tasting spoon, wooden spatula



1 cup of brown rice, sorted, washed and soaked for 8 hour or overnight in 2 cups of water

pinch of sea salt or a stamp-size piece of kombu

2-3 umeboshi plums, pits removed and finely diced

1/2 cup of sunflower seeds, soaked overnight, then lightly roasted

2-3 sheets of nori, cut into 1 x 4-inch strips


Soak 1 cup of washed and sorted brown rice in 2 cups of water for 8-12 hours. Place the rice and with its soaking water into a heavy pot with a pinch of sea salt or a stamp- size piece of kombu. Bring to a boil on a medium-high flame. When the water is boiling, place a flame deflector underneath the pot and reduce the flame to low. Cook for approximately 45–50 minutes. Turn off the flame and let sit for a few minutes. Gently transfer to a wooden or ceramic bowl and serve topped with nori, umeboshi and sunflower seeds.