2 cups boiling water (if you're going to put it in a container for the next day only boil one cup and add one cup cold water after everything else has been mixed in, so the lid won't pop off when you cool it!)
2 teaspoon veggie chix bouillon (enough for 2 cups H20)
1 cup ripped fresh spinach leaves
1 shitake mushroom, cut into bite-sized pieces
2 shakes of ginger powder
1 cup leftover rice or grain mix of any kind, already cooked (I use a mix of brown rice, barley, rye, lentils, and millet)
Boil the water, add the chix flavoring, toss in everything else and simmer till the spinach is wilted.