Recipe of Perfect Macrobiotic Nanakusa Brown Rice Porridge

Hello everybody, welcome to our recipe page. Today I’m gonna show you how to make a special dish, Macrobiotic Nanakusa Brown Rice Porridge. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

Macrobiotic Nanakusa Brown Rice Porridge Recipe. I made Nanakusa-Gayu(The Seven Herb Brown Rice Porridge). From top, left to right: Hotokenoza (Nipplewort), Hakobera (ChickweedChickweed), Suzushiro (daikon), Suzuna.

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

Ingredients of Macrobiotic Nanakusa Brown Rice Porridge

1. Prepare 1 of pack Nanakusa set (Japanese parsley, shepherd's purse, Jersey cudweed, chickweed, Japanese nipplewort, turnip, and daikon radish).
2. Take 180 ml of Brown rice.
3. You need 2 tbsp of Camargue red rice (if available).
4. Take 800 ml of Water.
5. You need 1 tsp of Salt.
6. Prepare 1 of per serving Umeboshi.

Simple choices and simple ways of cooking.Simple choices and simple ways of cooking.I tried this rice in Cranks restaurant and later got the recipe from one of their books. although simple it is very delicious and wholesome.Boil brown rice in water and add dried fruit.

Macrobiotic Nanakusa Brown Rice Porridge step by step

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..

The herbs they used in japan are waterdrop wort, shepherds purse, cudweed, chickweed, nip plewort, turnip and daikon.Rice is cooked in flavoured soup with vegetables, egg, meat or fish.A macrobiotic diet means followers try to keep food as natural as possible.

Cook until rice grains are soft.For a bit of variety, substitute half a cup of rice for millet (hulled or un-hulled - doesn't matter) and half cup of quinoa.Cook in exactly the same way.Congee or conjee (/ˈkɒndʒi/) is a type of rice porridge or gruel.The word 'congee' itself is a derivation of the Tamil word kañci or kanji.