Macrobiotic Quiche with Brown Rice & Root Vegetable
Macrobiotic Quiche with Brown Rice & Root Vegetable

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, macrobiotic quiche with brown rice & root vegetable. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

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Great recipe for Macrobiotic Quiche with Brown Rice & Root Vegetable. I wanted to recreate the flavour of traditional, naturally leavened bread and Levain's quiches. However I wanted to make the recipe dairy-free and macrobiotic as well.

To get started with this particular recipe, we must first prepare a few components. You can have macrobiotic quiche with brown rice & root vegetable using 17 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Macrobiotic Quiche with Brown Rice & Root Vegetable:
  1. Take 400 ml Brown rice
  2. Get 3 cm Lotus root
  3. Get 100 grams Your choice of mushrooms, such as maitake, shimeji, or shiitake
  4. Make ready 1/2 Onion
  5. Make ready 3 cm Carrot
  6. Get 1 tbsp Dried hijiki seaweed
  7. Get 1 Salt and pepper
  8. Take 2 tbsp Vegetable oil (your preferred type)
  9. Prepare 1 clove Garlic
  10. Take 1 Bay leaf
  11. Prepare 200 ml Soy milk (for the sauce)
  12. Make ready 2 1/2 tbsp Saikyo white miso (for the sauce)
  13. Prepare 1 tbsp Kudzu powder (for the sauce)
  14. Prepare 100 grams Whole-wheat flour (for the dough)
  15. Take 50 grams Srong bread flour (for the dough)
  16. Take 50 ml Water (for the dough)
  17. Take 50 ml Vegetable oil (your preferred type) (for the dough)

Place broccoli in center of prebaked rice crust. In a pie plate, spread cooked rice to form a thin layer at the bottom. In a blender, blend all tofu filling ingredients. Mix the rice, finely grated cheese and one egg in a bowl.

Steps to make Macrobiotic Quiche with Brown Rice & Root Vegetable:
  1. To make the pie dough: Thoroughly mix together the dry ingredients and add water and oil alternately. Work it in with your fingers.
  2. Check to the moistness of the dough; if you can gather it into a ball, then it's ready. Leave the dough in the fridge for at least 30 minutes. If you prepare the dough up to this stage the day before, it makes things easier.
  3. Line a pie dish with the pie crust and prick holes in the crust with a fork. Bake the crust for 15 minutes at 200°C.
  4. To make the filling: Lightly rinse the brown rice and place in a sieve. Rehydrate the hijiki in water.
  5. Finely chop the lotus root, onion, carrot, and mushrooms. This step is easier if you use a food processor.
  6. Heat the mashed garlic and bay leaf in a pan along with the oil on a low heat until fragrant.
  7. Add the vegetables from Step 5, turn up the heat, and stir-fry. Once the vegetables have become tender, add the brown rice from Step 1 coat it in the oil.
  8. Add 2.5 cups of water and salt and pepper to taste, mix and let the rice cook.
  9. To make the sauce: Add the kudzu powder to the soy milk and mix in well. Then add the white miso and mix well again.
  10. Add the mixture to a small saucepan and cook over a low heat. When the sauce starts to bubble, it's ready.
  11. Pour the rice mixture over the top of the pie crust and the sauce mixture on top of that. Bake for 20 minutes at 200°C to finish.

Mix the rice, cheese and egg in a bowl. Mix the eggs, milk, broccoli, cheese and green onions in a bowl and season with salt and pepper. Wash rice and put in pressure cooker. Add water and bring to a boil. Add salt and place cover on pressure cooker.

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