This recipe which I make for my Food for Life classes is from the wonderful cookbook by John and Jan Belleme, "Japanese Foods that Heal". "The Miso Cookbook" is from the Belleme's, as well. John and Jan spent a year studying with the Masters in Japan where they learned the art of making miso firsthand. Their book is a treasure trove of information on the history, health benefits, and uses of many Japanese foods; i.e., miso, tempeh, tofu, sea veggies, seitan, umeboshi, etc. to name a few.

• 1 1/2 T sesame oil (I used 1/4 tsp)
• 1 T loose green tea (approximately 4 tea bags)
• 4 shitake mushroom caps or any other variety of mushroom, rinsed and sliced
• 1 carrot, cut into thin matchsticks
• scant pinch of sea salt
• 1 T mirin
• 4 green scallions, sliced into 1/2 inch lengths
• 2 tsps soy sauce
• 3/4 inch piece of fresh ginger, peeled and minced
• 2 cups cooked brown rice

Note: This recipe can be doubled! As is, it serves 1. I always make more so I can enjoy leftovers!

Heat sesame oil over medium heat. Add the loose tea and gently heat for 15 seconds, or until the tea releases its fragrance.

Add the mushrooms, then the carrot and pinch of salt. Add the mirin and cook for 1 minute.

Add the green onions and cook for 3 -5 minutes. The carrots should still be a bit crunchy, but not raw tasting.

Lower the heat and stir in the 1 tsp soy sauce and the ginger. Add the rice and stir gently with wooden spoon. Sprinkle the other tsp of soy sauce over the rice. Mix well, cover and cook 1 - 2 minutes more.

Not only tasty, but very healthy!