Sprouted Bean Rice Pot

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One of the simplest recipes in the world, this has been Gil's (that's me) staple food for many a moon. I Have lived off this for months at a time - more than once. Peasant Mix on brown rice, with Gomashio. MMMmmmMMmmm, this is good! If you're new to Gomashio (a staple of Japanese cuisine) you're in for a treat. It may become a necessary condiment in your kitchen, as it has in our's.

INGREDIENTS

1 cup of bean sprouts - our favorite is Crimson Lentils, but Peasant Mix, San Francisco Mix, Beanie's Awesome Mix, or others may please you more

Pot of Rice

Gomashio is made from:

1/4 cup raw sesame seeds (not hulled)
+ 1/2 Tbs. sea salt (more or less - to taste)

DIRECTIONS

Make a pot of rice.

While the rice is cooking, make the Gomashio:

Heat a skillet (we like cast iron) over medium-high heat for 1-2 minutes.
Add the sesame seeds and stir continuously until they pop and turn golden brown - 1 - 2 minutes.
Remove the sesame seeds and grind with salt - we use a mortar and pestle, which works quite nicely.
Grind to desired consistency. We like it course. You may also just mix it up and use it that way. Grinding is optional.

Throw a big handful of your chosen Sprouts into your rice pot for the last 2-5 minutes of cooking, or mix the sprouts in when your rice is done. I like mine raw, so that's the way I do it.

Transfer the Sprouts & Rice to bowls and sprinkle generously with Gomashio.

Notes:

Cook the sprouts less - or even better, not at all - for higher nutrition.
This dish is a complete protein.
You can, of course, alter the proportions as desired. Sometimes one wants more or less of this or that. It's all good. VERY Good!
Add some veggies to the pot of rice the lat 5 minutes to steam lightly.
We often top with sliced avacado and a little hummus too.