½ cup short grain brown rice
¼ cup mixed grains (barley and buckwheat), or add another ¼ cup brown rice
¼ cup adzuki beans, soaked overnight (optional)
1 inch piece fresh ginger
10-12 fresh shiitake mushrooms
1-2 cups shredded cabbage (optional)
1 cup shredded carrots (optional)
Chopped fresh cilantro
Chopped fresh mint
Chopped fresh basil
finely minced fresh ginger
Chopped green onions
Chopped roasted unsalted peanuts
Put the rice and other grains in a large pot and cover with 6-8 cups of water. Bring the mixture to a boil, then lower the heat just to a simmer. Mince the ginger and add it to the pot. Slice the shiitakes and add them as well along with the beans. Stir, then partially cover the pot. Let it sit for 90 minutes, stirring frequently. You may need to add more water. The consistence should be thick, but not too thick. After 90 minutes, add the cabbage and carrots if you’re using them. Continue to cook at low temperature, partially covered, for 20-30 more minutes, stirring often.
Scoop out and top with toppings of your choice. Serves 6 or so.