Fish & Mugicha (Roasted Barley) Ochazuke (Rice in Tea Broth) in the Rice Cooker (soy, egg, nut, caffeine free)

• 2 tablespoons whole barley

• 4 cups hot water

• 1 boneless, skinless frozen fish fillet (a mild white fish, like tilapia or cod, is best here)

• 1/4 cup jasmine rice

• 1/2 cup cold water

• 1/2 teaspoon olive or avocado oil

• Salt, pepper, and garlic powder, to taste

• Coconut aminos, to taste (optional)

Add the rinsed barley to a dry, hot saute pan, and toast while constantly moving around the pan until the barley is browned and takes on a toasted scent, about 10-20 minutes. Add the toasted barley to a tea infuser, and infuse the barley in the hot water while you cook the rest of the dish.

Rinse the jasmine rice well, and add it to the rice cooker with the cold water, frozen fish fillet, oil, and salt, pepper, and garlic powder (I use a pre-mixed shaker and eyeball the amount). Set the rice cooker to "cook," and cook for about 20 minutes, until the rice and fish are both cooked through. Unplug the rice cooker, and turn the contents out into a bowl. Top the fish and rice with as much barley tea as you'd like. Dress with coconut aminos, if desired. Serve immediately.

The leftover barley tea can be drunk hot or chilled, sweetened or not. The roasted barley kernels are soaked and ready to be cooked and turned into a single serving of whatever you want barley in.

Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie