Sprouted Bean Rice Pot

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.



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)


  • 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.


  • 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.

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