1/2 cup of white sorghum grain
1/2 cup barley
1 cup of brown rice
1 tablespoon yellow split peas
1 teaspoon hijiki seaweed
2 1/2 cup of hot water
1/2 tsp of salt
- Rinse grain and peas
- Put hot water and grains, peas, hijiki seaweed and salt in rice cooker and cook with brown rice mode, if available.
- When ready, divide cooked sorghum and brown rice into four. Using plastic wrap, make rice ball by pressing gently and shape into triangle.
