Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, macrobiotic nanakusa brown rice porridge. It is one of my favorites food recipes. This time, 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 well liked of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Macrobiotic Nanakusa Brown Rice Porridge is something that I have loved my whole life.
To begin with this particular recipe, we have to 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:
- Get 1 pack Nanakusa set (Japanese parsley, shepherd's purse, Jersey cudweed, chickweed, Japanese nipplewort, turnip, and daikon radish)
- Get 180 ml Brown rice
- Prepare 2 tbsp Camargue red rice (if available)
- Take 800 ml Water
- Make ready 1 tsp Salt
- Make ready 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.
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