Hello everybody, 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. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Macrobiotic Nanakusa Brown Rice Porridge is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Macrobiotic Nanakusa Brown Rice Porridge is something that I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this 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)
- Make ready 180 ml Brown rice
- Take 2 tbsp Camargue red rice (if available)
- Make ready 800 ml Water
- Make ready 1 tsp Salt
- Take 1 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.
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