1 Cup Brown Rice, Dry
2½ Cups Water or Broth
1 Medium Onion
2 Stalks Celery
½ lb. Mushrooms
1 Small Pepper, or Peas, or Carrots
Sunflower Oil
3-4 Tbsp. Tamari Soy Sauce
3 Tbsp. Sesame Seeds
1 Tbsp. Parsley, Chopped Fresh, preferred
2 Tbsp. Sunflower Seeds, Shelled


Clean and chop all the vegetables.
Cook the rice in boiling water for 40 minutes, covered.
Sauté celery, onions, peppers and mushrooms in the
oil, until the onions are transparent.
Mix in the cooked rice.
Add remaining spices and seeds.  Stir well.
Continue to sauté for 5 more minutes.
Add more soy sauce, as needed.