Hey everyone, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, macrobiotic nanakusa brown rice porridge. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Macrobiotic Nanakusa Brown Rice Porridge is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. They are nice and they look fantastic. Macrobiotic Nanakusa Brown Rice Porridge is something that I have loved my entire life.
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:
- Prepare 1 pack Nanakusa set (Japanese parsley, shepherd's purse, Jersey cudweed, chickweed, Japanese nipplewort, turnip, and daikon radish)
- Take 180 ml Brown rice
- Get 2 tbsp Camargue red rice (if available)
- Get 800 ml Water
- Get 1 tsp Salt
- Get 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.
So that’s going to wrap this up for this special food macrobiotic nanakusa brown rice porridge recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
