Five Vegetables and 15-Grain Rice Pot

• 4 large dried shiitake mushrooms
• 1 tablespoon sake
• 1 tablespoon mirin
• 2 teaspoons soy sauce
• 1 1/4 cups 15 grain rice, rinsed until water runs clear
• 2 tablespoons burdock root, peeled, soaked in cold water for 15 minutes, drained and julienned
• 1 tablespoon dry hijiki seaweed, soaked in warm water for 10 minutes, drained and julienned
• 2 tablespoons julienned carrots
• 2 tablespoons frozen shelled edamame
• toasted sesame seeds for garnish

1. Place shiitake mushrooms in a medium bowl and cover with 2 1/4 cups water.
2. Allow to soak 1 to 3 hours.
3. Remove mushrooms, reserving the liquid, and squeeze mushrooms over the bowl.
4. Remove and discard mushroom stems, and slice mushrooms into 1/4 inch strips.
5. In a medium-size (about 4 quarts) clay pot (or other kind of pot) over medium heat, combine 1 1/4 cups reserved mushroom liquid, sake, mirin and soy sauce.
6. Add rice and stir gently.
7. Top rice with mushrooms, burdock, hijiki, carrots and edamame; do not stir.
8. Cover, and raise heat to bring to a boil.
9. Reduce heat to low and simmer for 16 minutes.
10. Turn off the heat and leave covered for 8 minutes.
11. Using a spatula, fluff up the rice, and garnish with a sprinkling of sesame seeds.
12. If desired, serve accompanied by Japanese pickled silced daikon, hijiki, or cucumbers, or a green salad.

shiitake mushrooms, sake, mirin, soy sauce, grain rice, burdock root, hijiki, carrots, edamame, sesame seeds

Taken from cooking.nytimes.com/recipes/1015555 (may not work)