1 c  Quick Brown Rice

  1 1/2 c  Water

    1/4 ts Salt

      8    Sheets sushi nori seaweed*

    1/2    Carrot

           Umeboshi paste*
  Cook rice in water over medium-high heat until tender and water is
  absorbed; cool to room temperature.  Cut carrot in 1/2-inch match sticks
  and steam lightly.  Place several spoonfuls of rice in the center of each
  nori sheet; follow with several carrot sticks and a dab of umeboshi; and
  roll up into a ball.  Serve with a sauce made of soy sauce and grated
  ginger.
  *Found in health food or oriental food stores.
  Source: Arrowhead Mills "Quick Brown Rice" tri-fold
  Copyright 1987 Arrowhead Mills, Inc.  (Reprinted with permission)
  Electronic format courtesy of: Karen Mintzias