1.   Add a little of the reserved broth if necessary.

2.   Carefully stir in reserved broth, chopped dried mushrooms, button mushrooms, shiitake mushrooms herbs and pepper.

3.   If there is liquid in the pan, spoon off the fat, then add the remaining liquid to the reserved broth.

4.   In a medium saucepan, combine rice, reserved broth and kombu.

5.   Return the reserved broth to a large saucepan over medium-high heat and bring to a simmer.