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.