Macrobiotic Nanakusa Brown Rice Porridge ,delicious and handy!

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1. Ingredients of Macrobiotic Nanakusa Brown Rice Porridge

2. Macrobiotic Nanakusa Brown Rice Porridge step by step

Macrobiotic Nanakusa Brown Rice Porridge.

Cooking Tips

If you are sautéing, frying, or grilling, then it is essential not to use a little pan. If you want to produce food melted and slightly browned on the outside, do not use a skillet that is too small because it will cook each one of the pieces. A little pan will make a whole great deal of steamcausing the dish to burn off quickly.

You can have Macrobiotic Nanakusa Brown Rice Porridge using 6 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Macrobiotic Nanakusa Brown Rice Porridge

1. It's of pack Nanakusa set (Japanese parsley, shepherd's purse, Jersey cudweed, chickweed, Japanese nipplewort, turnip, and daikon radish).
2. Prepare of Brown rice.
3. It's of Camargue red rice (if available).
4. You need of Water.
5. It's of Salt.
6. It's of per serving Umeboshi.

Macrobiotic Nanakusa Brown Rice Porridge instructions

1. Rinse the brown rice. Add the water, red rice, and 1/2 teaspoon of salt to a pressure cooker and heat..
2. 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..
3. Add the minced nanakusa, bring to a boil, and it's complete. Season with salt. Serve together with an umbeboshi (salt-cured plum)..
4. My 2009 version is made with brown rice, mugwort, and mochi. I ended up eating too much..

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