1 c Quick Brown Rice
1 1/2 c Water
1/4 ts Salt
8 Sheets sushi nori seaweed*
1/2 Carrot
Umeboshi paste* Cook rice in water over medium-high heat until tender and water is absorbed; cool to room temperature. Cut carrot in 1/2-inch match sticks and steam lightly. Place several spoonfuls of rice in the center of each nori sheet; follow with several carrot sticks and a dab of umeboshi; and roll up into a ball. Serve with a sauce made of soy sauce and grated ginger. *Found in health food or oriental food stores. Source: Arrowhead Mills “Quick Brown Rice” tri-fold Copyright 1987 Arrowhead Mills, Inc. (Reprinted with permission) Electronic format courtesy of: Karen Mintzias