Another recipe from our cooking show, Eat Well Be Happy. Simple to make, flavor galore; we all loved this. The colors pop, too, as you can see from the photo. So go on, try this recipe! Should you use organic? We think so. More on the importance of organics inside in the update on herbicides being used with gay abandon….

Nori, made from a dried seaweed called “laver,” has a mild, somewhat salty taste. It’s typically used as a wrap for sushi, but we’ve used it here as a great garnish. Did you know seaweed is said to improve skin elasticity?

Serves 6

1 C basmati brown rice	2 Tbsp naturally fermented soy sauce
1 C wild rice	½ C extra virgin olive oil (EVOO)
3 ½ C water	1 tsp good salt like Celtic or Real Salt
3 C broccoli florets (you can use stems too)	1 tsp black pepper
3 carrots, scrubbed, unpeeled, diced	1 C nori, crumbled (I used SeaSnax)
2 Tbsp pickled sushi ginger, minced

Put rice in a saucepan with water. Bring water to a boil, lower heat, cover pot and simmer rice 45 minutes. Let rice sit in the pot 10 min more; then turn out into a large mixing bowl. While rice is cooking, put broccoli and carrots into a second saucepan with 2 C water. Bring to a boil, lower heat and cover pot. Steam veggies five minutes, no more. You want them brightly colored, not overcooked. Drain, save liquid to drink (liquid from steaming veggies tastes great and is alkalizing). Toss rice and half the veggies together with the minced pickled sushi ginger, soy sauce, EVOO, salt and pepper. Spoon onto a serving plate and pile on the remaining veggies. Garnish with crumbled nori. Yum, yum, yum. Satisfying!