Sensei Says: "Whole Grains should be about 50% of your daily diet."

Step one in getting your food together is learning about the importance of whole grains. The dojo has a pressure cooker and flame tamer that you can look at if you would like to see them. Best way to learn this stuff is to do it - anyone want to take responsibility for cooking the rice for next tuesday nights community meal? Leave me a comment here if so...


Here is a sample from the Okugyo Cookbook, thanks to Tenzo (head cook) Kim for posting these:


Brown Short Grain Rice1/2 cup rice per person
1 3/4 cup water/cup of rice
1 T. Olive oil
1 T. Sea salt
1 Pressure Cooker
1 Flame Tamer

Rinse rice three times in pressure cooker pot. Add appropriate amount of water, keeping in mind what is already left in the pot from rinsing. Add about 1/2 T. oil for every cup of rice. Sprinkle with salt. Once the lid is secured, cook on a medium to high flame for about a 1/2 hour, until the pressure gets up. Lower the flame, add flame tamer and allow to cook for roughly an hour.