Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, macrobiotic nanakusa brown rice porridge. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Macrobiotic Nanakusa Brown Rice Porridge is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Macrobiotic Nanakusa Brown Rice Porridge is something which I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook macrobiotic nanakusa brown rice porridge using 6 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Macrobiotic Nanakusa Brown Rice Porridge:
- Make ready 1 pack Nanakusa set (Japanese parsley, shepherd's purse, Jersey cudweed, chickweed, Japanese nipplewort, turnip, and daikon radish)
- Take 180 ml Brown rice
- Take 2 tbsp Camargue red rice (if available)
- Get 800 ml Water
- Get 1 tsp Salt
- Prepare 1 per serving Umeboshi
Instructions to make Macrobiotic Nanakusa Brown Rice Porridge:
- Rinse the brown rice. Add the water, red rice, and 1/2 teaspoon of salt to a pressure cooker and heat.
- Once it starts steaming, let it cook for 23 minutes, then stop the heat. Then let it sit to allow the steam to release naturally.
- Add the minced nanakusa, bring to a boil, and it's complete. Season with salt. Serve together with an umbeboshi (salt-cured plum).
- My 2009 version is made with brown rice, mugwort, and mochi. I ended up eating too much.
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