Hijiki Brown Rice Macrobiotic-Style with Plenty of Vegetables

• 3 rice bowls' worth Brown rice
• 10 grams Hijiki seaweed sprouts (dried)
• 1 Carrot
• 1/2 Burdock root
• 5 Shiitake mushrooms (fresh or dried)
• 2 tbsp Sake
• 2 tbsp Soy sauce
• 1/2 tsp Salt

1. Wash the brown rice and submerge in enough water to cover the listed amount.
2. I used dried hijiki that doesn't need to be rehydrated.
3. The listed amount is just an estimate.
4. Use as much as you like.
5. Cut the carrot, burdock root, and shiitake mushrooms into bite-sized pieces.
6. Add all of the ingredients to Step 1 and start the rice cooker.
7. Here is a version using white rice instead of brown.
8. It's very delicious and there's no need to change the ingredient amounts.

rice, sprouts, carrot, burdock root, shiitake mushrooms, sake, soy sauce, salt

Taken from cookpad.com/us/recipes/171376-hijiki-brown-rice-macrobiotic-style-with-plenty-of-vegetables (may not work)