Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, macrobiotic nanakusa brown rice porridge. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Macrobiotic Nanakusa Brown Rice Porridge is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Macrobiotic Nanakusa Brown Rice Porridge is something which I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can have 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:
- Take 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
- Make ready Salt
- Take 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.
So that is going to wrap this up with this special food macrobiotic nanakusa brown rice porridge recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
