Rice with Edamame and Sea Greens

Place rice in a pot with a lid; cover with water to 1 inch above rice. Bring to a boil; reduce heat to low. Cover and simmer about 20 minutes.

Soak shiitake mushrooms in hot water. In another bowl, cover seaweed with warm water, and soak. When mushrooms are soft, drain and reserve mushroom water. Roughly chop shiitakes and seaweed, and add reserved mushroom water to rice.

Add shiitakes, seaweed, onion, sesame seeds, sesame oil, soy sauce, and edamame to rice; continue to cook until rice is tender and most of the liquid is absorbed (about 15 minutes), stirring occasionally (you don't want it to be soupy or dry). Taste and add additional sesame oil and soy sauce, if necessary. Garnish with toasted sesame seeds, if desired. Serve hot or at room temperature.