grain soup stock
Helen

Ingredients:

1/2 cup brown rice, barley or other grains
1 quart cold spring water

Method:

1. Dry-roast the grain; then put it in a pot and add the cold water.

2. Bring to a boil and cook for 2 to 3 minutes.

3. Use the stock for soup and save the grain for later use in bread, tempura or baked dishes.



This is a favourite in some Zen monasteries.