Macrobiotic Nanakusa Brown Rice Porridge
Macrobiotic Nanakusa Brown Rice Porridge

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make 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 tasty. This will be really delicious.

Macrobiotic Nanakusa Brown Rice Porridge is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Macrobiotic Nanakusa Brown Rice Porridge is something which I have loved my entire life. They’re nice and they look fantastic.

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 that.

The ingredients needed to make Macrobiotic Nanakusa Brown Rice Porridge:
  1. Take 1 pack Nanakusa set (Japanese parsley, shepherd's purse, Jersey cudweed, chickweed, Japanese nipplewort, turnip, and daikon radish)
  2. Prepare 180 ml Brown rice
  3. Take 2 tbsp Camargue red rice (if available)
  4. Make ready 800 ml Water
  5. Prepare 1 tsp Salt
  6. Get 1 per serving Umeboshi
Instructions to make Macrobiotic Nanakusa Brown Rice Porridge:
  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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