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Gingko Rice

From THE WILD VEGAN COOKBOOK
Gingko nuts complement rice and seaweed perfectly. You’ll never forget how good they taste together, since gingko improves memory.
4 cups water
1 cup basmati brown rice
1 cup sweet brown rice
1 cup shelled gingko (Gingko biloba) nuts
1/2 cup dried wakame (edible kelp, Alaria esculente), or any other edible seaweed, soaked 5 minutes and rinsed
1-1/2 tbs. olive oil
1/2 tbs. Vege-sal or tamari soy sauce
1 tsp. thyme, ground

Bring all ingredients to boil in a saucepan (or use a rice cooker), reduce heat, and simmer, covered, 45 minutes or until all the liquid is absorbed.
Makes 6 cups

Preparation Time: 15

Cooking Time: 45 minutes
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