Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, macrobiotic nanakusa brown rice porridge. It is one of my favorites food recipes. This time, 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 meals in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. Macrobiotic Nanakusa Brown Rice Porridge is something which I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can cook 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:
- Prepare pack Nanakusa set (Japanese parsley, shepherd's purse, Jersey cudweed, chickweed, Japanese nipplewort, turnip, and daikon radish)
- Take Brown rice
- Get Camargue red rice (if available)
- Get Water
- Get Salt
- Get 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 for this exceptional food macrobiotic nanakusa brown rice porridge recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
