Ingredients 1 cup basmati brown rice (dry) 2 cup water 1 tbsp unrefined extra-virgin olive oil 4 each shiitake mushrooms, thinly sliced 2 each dried nori sheets (crushed or torn) 2 tbsp toasted sesame oil 4 tbsp tamari (or soy sauce) 1 tsp black or white sesame seeds 1⁄2 cup roasted almonds or cashews, crushed to taste sea saltInstructionsCombine rice and water in pot, cover and bring to boil. Reduce heat to low and simmer for 25 to 30 minutes or until all of the water is absorbed. Do not stir or agitate rice during cooking. Tilt pot gently to a 45-degree angle to see whether water has been absorbed. Let rice cool for 10 minutes. Heat skillet to medium-high, then add olive oil. Saute mushrooms for about 2 minutes. Add cooked rice and crushed nori to mushrooms and stir. Coat mixture with sesame oil and soy sauce. Top with sesame seeds and nuts. Taste and adjust salt as needed. Serve warm with a cup of ginger tea, or prepare ahead of time and reheat.