Photo credit: Matt Klein.

Ingredients

• 1 1⁄2 cups short grain brown rice
• Salt
• Boiling water, as needed
• 2 tablespoons vegetable oil, plus more for greasing the pans
• 8 ounces fresh shiitake or button mushrooms, chopped
• Black pepper
• 1 cup sesame seeds or finely chopped nuts, plus more as needed
• Soy sauce, for passing at the table

Directions

1. Put the rice in a large pot along with a big pinch of salt. Add enough water to cover by about 1 1⁄2 inches. Bring to a boil, then adjust the heat so the mixture bubbles gently.
2. Cook, stirring occasionally and adding more boiling water if the rice begins to stick to the bottom, until the grains are very tender and burst, about an hour.
3. Meanwhile, put the oil in a large skillet over medium-high heat.
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