Phytic acid prevents the absorption of minerals in whole grains. Therefore, soaking rice for at least an hour (or up to 24 hours, before bubbles form on surface) before cooking allows this acid to leach into the soaking water to be discarded. For bread grains such as wheat, spelt, kamut and rye, fermentation as in sourdough bread, is the other technique for neutralizing the phytic acid.

Makes 4 to 10 servings or 5 cups

2 cups short grain brown rice (or a combination of short, sweet and/or medium grain brown rices)
2½ cups water
3-inch piece kombu
Small pinch unrefined sea salt (I recommend Celtic Sea Salt. Visit my website to learn more.)
1/3 cup Sesame Salt (recipe follows)

1. Rinse and drain rice(s) in pressure cooker. Add measured amount of fresh water to soak. Drain soaking water into measuring cup, measure, and discard. Add fresh water, in the amount measured, to the pot with the rice.

2. Add kombu and sea salt and bring to boil (or to pressure in a pressure cooker). Cook over low heat for 45 minutes. (For pressure cooker, let pressure come down naturally or by running cold water over top of pot. When pressure gauge can be lifted easily without hissing, it’s all right to open cooker.)

3. Transfer cooked rice to serving bowl by spreading out large spoonfuls at a time to aerate rice. Or fluff it with a fork. This ensures a light texture as the rice cools. Keep refrigerated, reheating rice with a little water in a pot or steamer basket, or sautéing it alone, with onions or garlic, or with a variety of vegetables, and seasoned tofu for a complete meal in one dish.

Variations: For variety, substitute 1/4 cup other whole grains for brown rice, such as wheat or rye berries or whole oat groats. Or include 1/2 cup beans such as garbanzo beans for that amount of grains. Soak, drain, and then cook together. Substitute 2 teaspoons vegetable bouillon for salt.

Sesame Salt
Makes 1¼ cups

1 cup whole (unhulled) sesame seeds
2 teaspoons unrefined sea salt

1. Spread seeds on a baking sheet one-layer-thick. Toast in a 300° oven for 7 to 12 minutes, adding salt in last few minutes of baking, only if it feels moist to the touch.

2. Transfer seeds and salt to food processor or blender and grind until 2/3 seeds are pulverized. Store in a sealed glass container in the refrigerator.

For 10 servings, per serving:
Calories: 159   Protein: 4gm   Saturated Fat: 0.48gm    Fiber: 2gm    Carbohydrates: 30gm   Fat: 3gm  Cholesterol: 0    Sodium: 148mg
Calories from Protein: 9%    Calories from Fats: 16%    Calories from Carbohydrates: 75%