With a mother nutritionist, Prunellia and I have been raised in an environment where food was always important, both in gustative quality and in nutritional quality. I remember as a child playing a game called “manger juste” (eat right) where one has to built up well balanced menu with the food on the cards, depending on their nutritional value and quality. And brown rice was on the menu every week for sure. A kind of ritual every Monday’s lunch. Now brown rice is on my menu more often, in particular recently because I’ve managed to find delicious organic brown rice, and more recently, the lovely person who has adopted two of our orphan cats gave me a huge bag of brown rice from Kyushu. I find that brown rice goes very well with konbu and I love to prepare it simply in one bowl or one plate versions. Here just with 1/2 avocado, sprout, sesame seeds and konbu. A perfect lunch or dinner. One can add a bit of cucumber from crispy fresh texture.
