Whole Grains
Brown Rice
By Edward Esko
This method for cooking brown rice is known as the “tight lid” boiling method. It is standard for cooking short grain rice.
1. Wash 2 cups of organic brown rice by covering with water, rinsing, and draining the water. Repeat three times.
2. Place in a pot with a tight-fitting lid. Add a small pinch of sea salt (optional) and 3-4 cups of spring water. Cover and bring to a boil on a medium high flame.
3. When the rice comes to an active boil, reduce the flame to low and cook for 50-60 minutes.
4. Turn off the flame and let the rice sit for several minutes.
5. Remove from the pot with a wooden spoon and place in a serving bowl.
Brown rice may also be cooked in a pressure cooker.
1. Bring 2 cups of washed grain to a boil in 3 cups water and when pressure is up, place a flame deflector under the pot.
2. Lower the flame and cook for 30-50 minutes depending on the make and model of your pressure cooker.
Brown rice and other whole grains can also be soaked prior to cooking, anywhere from several hours to overnight.
Onigiri (Rice Ball)
By Naomi Ichikawa Esko
Onigiri is translated loosely as “rice ball.” Onagri are a very popular travel food in Japan. Onigiri made from brown rice are the healthiest. We use our hands to mold Onigiri, so the energy of the person making the rice ball goes directly into the food. My favorite onigiri are always those made by my mother. Her onigiri have much love for me! Note: ingredients are for 1 rice ball. Increase as needed.
Cooked short grain brown rice
Roasted sesame seeds
Ume-Shiso condiment
Daikon greens
Olive oil
Shoyu (organic soy sauce)
Sesame Seed Onigiri
Place lightly roasted sesame seeds in a bowl of cooked brown rice and mix. Keep a bowl of water nearby for moistening your hands. Wet your hands from time to time to prevent sticking. Take approximately ½ cup of rice and mold it into a round ball.
Ume Shiso Onigiri
Place Ume Shiso Condiment in a bowl cooked brown rice and mix. Keep a bowl of water nearby for moistening your hands. Wet your hands from time to time to prevent sticking. Take approximately ½ cup of rice and mold it into a round ball.
Daikon Green Onigiri
Finely chop daikon greens and sauté with organic shoyu. Place in a bowl of cooked brown rice and mix. Keep a bowl of water nearby for moistening your hands. Wet your hands from time to time to prevent sticking. Take approximately ½ cup of rice and mold it into a round ball.