Serving: 2

Ingredients:

Rice mélange:

• 1/4 Cups, Cooked White Rice
• 1/4 Cups, Cooked Brown Rice
• 2 Tbsp, Cooked Black Rice

Vegetable Mix:

• mushroom 100 gram
• julienned carrots 100 gram
• any green leaves 100 gram
• beancurd sheet 20 grams
• edamame bean 20 grams

Crunchy Topping:

• 3 pcs Nori sheets
• 1 tsp black sesame
• 1 tsp white sesame
• 10 gram peanuts

1. Soak brown rice and black rice in water for 4 hours. Mix and cook with regular white rice
2. Soak beancurd sheet into cold water until it softens and expands fully
3. Make vegetable topping: Dice mushroom, carrots, any green leaves, and julienne beancurd sheet
4. Bring to high heat. Sautée all the above mentioned vegetable ingredients
5. Mix rice into the vegetable. Season with a pinch of salt
6. Make crunchy topping: bake Nori sheets until crispy and julienne strips. Lightly toast black and white sesame until aroma comes out. Crush peanut and toast until the flavor comes out.
7. Brew Puer tea and drain the leaves out, and pour the tea soup into the dish
8. Garnish with crunchy topping

Courtesy of Cha Dao Life magazine.