Ingredients:
- 1/2 cup brown rice, rinsed
- 5 cups water or fish stock
- 1 tablespoon fresh ginger, julienned
- 100g smoked trout or salmon, flaked
- 4-5 dried shiitake mushrooms, soaked and sliced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons green onions, chopped
- 1 tablespoon cilantro, chopped
- 1 teaspoon white pepper
Instructions:
- Combine brown rice, water or stock, and ginger in a large pot.
- Bring to a boil, then reduce heat to low.
- Simmer uncovered for 1-1.5 hours, stirring occasionally, until rice breaks down and mixture becomes creamy. (For pressure cooker: 25-30 minutes)
- Add shiitake mushrooms and soy sauce, continue simmering for 10 minutes.
- Stir in smoked trout or salmon.
- Ladle into bowls and top with sesame oil, green onions, cilantro, and white pepper.