Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, macrobiotic nanakusa brown rice porridge. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Macrobiotic Nanakusa Brown Rice Porridge is one of the most popular of current trending meals on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. Macrobiotic Nanakusa Brown Rice Porridge is something that I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can have macrobiotic nanakusa brown rice porridge using 6 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Macrobiotic Nanakusa Brown Rice Porridge:
- Get pack Nanakusa set (Japanese parsley, shepherd's purse, Jersey cudweed, chickweed, Japanese nipplewort, turnip, and daikon radish)
- Make ready Brown rice
- Take Camargue red rice (if available)
- Make ready Water
- Prepare Salt
- Prepare per serving Umeboshi
Steps 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.
So that is going to wrap it up with this special food macrobiotic nanakusa brown rice porridge recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
