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Start cooking the rice in twice the amount of salt water. Keep covered cooking at a simmer half. Once the water is absorbed, control cooking will remain slightly firm to the bite. Add Gomasio, provide cover and set aside.

Pour the olive oil in a frying pan on the zucchini a few minutes on high heat. Then switch to low heat, add the tamari sauce and maple syrup, cover and simmer until zucchini is soft.

Make your plate with a cookie cutter. Start with the rice and place the zucchini on top. Top with sweet and sour sauce.
Ingredients:

• 160g wholemeal rice
• 350g courgettes
• 2 cup tablespoons maple syrup
• 2 cup chopped tamari sauce gluten free
• 2 cup tablespoons of olive oil
• 2 cup chopped gomasio

Total time: Preparation + cooking time: 30 min
Yield: 2 people