Macrobiotic Brown Rice Cooked With A Staub Cocotte Recipe by cookpad.japan
 cookpad.japan @cookpad_jp I think that there's a variety of ways to cook brown rice, but I got rid of my rice cooker years ago, so I've ended up using enamel pots (Le Creuset or Staub) to cook rice. Here I've shown my household's way of cooking it in a Staub cocotte. I added just a little bit of salt. I've heard that the minerals in salt bring out the sweetness in brown rice. Recipe by balineko I think that there's a variety of ways to cook brown rice, but I got rid of my rice cooker years ago, so I've ended up using enamel pots (Le Creuset or Staub) to cook rice. Here I've shown my household's way of cooking it in a Staub cocotte. I added just a little bit of salt. I've heard that the minerals in salt bring out the sweetness in brown rice. Recipe by balineko Macrobiotic Brown Rice Cooked with a Staub Cocotte Share its first Cooksnap! I think that there's a variety of ways to cook brown rice, but I got rid of my rice cooker years ago, so I've ended up using enamel pots (Le Creuset or Staub) to cook rice. Here I've shown my household's way of cooking it in a Staub cocotte. I added just a little bit of salt. I've heard that the minerals in salt bring out the sweetness in brown rice. Recipe by balineko I think that there's a variety of ways to cook brown rice, but I got rid of my rice cooker years ago, so I've ended up using enamel pots (Le Creuset or Staub) to cook rice. Here I've shown my household's way of cooking it in a Staub cocotte. I added just a little bit of salt. I've heard that the minerals in salt bring out the sweetness in brown rice. Recipe by balineko Ingredients 360 ml Brown rice (raw) 580 ml Water 1 pinch Salt 360 ml Brown rice (raw) 580 ml Water 1 pinch Salt Cooking Instructions 1 Lightly wash the brown rice (change the water about 3 times), then allow to soak in plenty of water for 1-6 hours (or overnight). 2 Drain the water from the rice in step 1, and then place the rice into a Staub cocotte or a Le Creuset pot (an enamel pot), add the 580 ml of water, cover and set to medium heat. 3 Once it has come to a boil, bring down to low heat, and cook for 25 minutes. 4 Once the rice has finished cooking, let sit with the lid on for 15 minutes to steam. Gently mix the rice together to complete. 1 Lightly wash the brown rice (change the water about 3 times), then allow to soak in plenty of water for 1-6 hours (or overnight). 1 Lightly wash the brown rice (change the water about 3 times), then allow to soak in plenty of water for 1-6 hours (or overnight). 2 Drain the water from the rice in step 1, and then place the rice into a Staub cocotte or a Le Creuset pot (an enamel pot), add the 580 ml of water, cover and set to medium heat. 2 Drain the water from the rice in step 1, and then place the rice into a Staub cocotte or a Le Creuset pot (an enamel pot), add the 580 ml of water, cover and set to medium heat. 3 Once it has come to a boil, bring down to low heat, and cook for 25 minutes. 3 Once it has come to a boil, bring down to low heat, and cook for 25 minutes. 4 Once the rice has finished cooking, let sit with the lid on for 15 minutes to steam. Gently mix the rice together to complete. 4 Once the rice has finished cooking, let sit with the lid on for 15 minutes to steam. Gently mix the rice together to complete. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on March 04, 2014 16:58 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Macrobiotic Ginger Brown Rice Macrobiotic Ginger Brown Rice I love Macrobiotic Recipes. I am using a Silit Sicomatic t-plus 3.0 pressure cooker. Adjust the pressurizing time and amount of water according to the pressure cooker manufacture. You can also cook it with a rice cooker. If you are using a pressure cooker, no soaking is necessary. Recipe by Ro-zuminto cookpad.japan Macrobiotic Brown Rice Bread Macrobiotic Brown Rice Bread I've only recently started eating brown rice after starting my macrobiotic diet, but I don't really like it on its own so much, so I tried making bread with it instead. Top it with soy cheese and it becomes even more yummy! I'm a bit all over the place so when I found out I didn't have enough strong flour for this recipe, I just tried adding some whole wheat flour that I had on hand. The only reason I added shredded coconut was because it was there. The guidelines for the proving process are also pretty lax and approximated. This results in a thick and heavy bread that leaves your stomach feeling satisfied. Slice it before freezing to store, and you'll be able to enjoy delicious toast whenever you're hungry. 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My kid really hates white rice okayu no matter how badly they are feeling, and will not eat it. (I'm the same way, though). In times like this, I tend to make this rice gruel instead. It is a simple dish that allows you to take in lots of nutrients, so it is nice. The amount of water you add should be adjusted depending on the water content of the veggies that you use. Please feel free to use whatever veggies you like. This is a macrobiotic recipe, so you can use the veggies without peeling them. I suggest using traditional non-salted miso to make this. Recipe by Yukiline cookpad.japan Hijiki Brown Rice Macrobiotic-Style with Plenty of Vegetables Hijiki Brown Rice Macrobiotic-Style with Plenty of Vegetables I wanted to make macrobiotic style hikiji brown rice. I came up with ingredient amounts for a flavor that wasn't too strong and brought out their natural taste. Feel free to adjust the amounts to your liking. If you prefer, add chicken or canned tuna, with boiled soy beans and abura-age. Feel free to adjust the amount and type of ingredients. I made this thinking about a dish for a healthy diet (not too much salt) with a relatively mild flavor. For 3 brown rice bowls' worth. Recipe by Ichigo ichigo cookpad.japan Brown Rice with Hijiki Seaweed Brown Rice with Hijiki Seaweed Brown rice and hijiki seaweed are key ingredients in macrobiotics. I think (and it may be just my own perspective) brown rice tastes the best when it is cooked with just a few ingredients. (I prefer using white rice when I want to add a lot of ingredients. lol.) Please refer to how to cook delicious brown rice for detailed directions when you cook the brown rice. You do not need to rehydrate the hijiki seaweed. Just rinse it lightly with water. I recommend using soy sauce and salt with no preservatives (100% natural ingredients, prepared to suit a macrobiotic diet). Recipe by Yukiline cookpad.japan Brown Rice Brown Rice Only brown rice sometimes its hard to eat ,add some of white rice this will be soft and easy to eat it as usual rice :) Kanya Macrobiotic Ginger Brown Rice Macrobiotic Ginger Brown Rice I love Macrobiotic Recipes. I am using a Silit Sicomatic t-plus 3.0 pressure cooker. Adjust the pressurizing time and amount of water according to the pressure cooker manufacture. You can also cook it with a rice cooker. If you are using a pressure cooker, no soaking is necessary. Recipe by Ro-zuminto cookpad.japan Macrobiotic Ginger Brown Rice Macrobiotic Ginger Brown Rice I love Macrobiotic Recipes. I am using a Silit Sicomatic t-plus 3.0 pressure cooker. Adjust the pressurizing time and amount of water according to the pressure cooker manufacture. You can also cook it with a rice cooker. If you are using a pressure cooker, no soaking is necessary. Recipe by Ro-zuminto cookpad.japan Macrobiotic Brown Rice Bread Macrobiotic Brown Rice Bread I've only recently started eating brown rice after starting my macrobiotic diet, but I don't really like it on its own so much, so I tried making bread with it instead. Top it with soy cheese and it becomes even more yummy! I'm a bit all over the place so when I found out I didn't have enough strong flour for this recipe, I just tried adding some whole wheat flour that I had on hand. The only reason I added shredded coconut was because it was there. The guidelines for the proving process are also pretty lax and approximated. This results in a thick and heavy bread that leaves your stomach feeling satisfied. Slice it before freezing to store, and you'll be able to enjoy delicious toast whenever you're hungry. Recipe by Hareka cookpad.japan Macrobiotic Brown Rice Bread Macrobiotic Brown Rice Bread I've only recently started eating brown rice after starting my macrobiotic diet, but I don't really like it on its own so much, so I tried making bread with it instead. Top it with soy cheese and it becomes even more yummy! I'm a bit all over the place so when I found out I didn't have enough strong flour for this recipe, I just tried adding some whole wheat flour that I had on hand. The only reason I added shredded coconut was because it was there. The guidelines for the proving process are also pretty lax and approximated. This results in a thick and heavy bread that leaves your stomach feeling satisfied. Slice it before freezing to store, and you'll be able to enjoy delicious toast whenever you're hungry. Recipe by Hareka cookpad.japan Macrobiotic Quiche with Brown Rice & Root Vegetable Macrobiotic Quiche with Brown Rice & Root Vegetable I wanted to recreate the flavour of traditional, naturally leavened bread and Levain's quiches. However I wanted to make the recipe dairy-free and macrobiotic as well. Simply mixing the sauce with the rice might also taste good, but I like baked taste of the thick, golden top crust. The dish should consist of 3 layers: pie crust, cooked rice, and sauce. Both the pie crust and rice can be frozen, so if you have time, it might be best to prepare one or the other ahead of time. I used saikyo miso for the white miso. Use whatever vegetables you like. Recipe by Saikomame cookpad.japan Macrobiotic Quiche with Brown Rice & Root Vegetable Macrobiotic Quiche with Brown Rice & Root Vegetable I wanted to recreate the flavour of traditional, naturally leavened bread and Levain's quiches. However I wanted to make the recipe dairy-free and macrobiotic as well. Simply mixing the sauce with the rice might also taste good, but I like baked taste of the thick, golden top crust. The dish should consist of 3 layers: pie crust, cooked rice, and sauce. Both the pie crust and rice can be frozen, so if you have time, it might be best to prepare one or the other ahead of time. I used saikyo miso for the white miso. Use whatever vegetables you like. Recipe by Saikomame cookpad.japan Macrobiotic Recipe: Brown Rice Gruel with lots of Veggies Macrobiotic Recipe: Brown Rice Gruel with lots of Veggies Today, I made this for lunch for my number one sweetie, who caught a cold and stayed home from school. My kid really hates white rice okayu no matter how badly they are feeling, and will not eat it. (I'm the same way, though). In times like this, I tend to make this rice gruel instead. It is a simple dish that allows you to take in lots of nutrients, so it is nice. The amount of water you add should be adjusted depending on the water content of the veggies that you use. Please feel free to use whatever veggies you like. This is a macrobiotic recipe, so you can use the veggies without peeling them. I suggest using traditional non-salted miso to make this. Recipe by Yukiline cookpad.japan Macrobiotic Recipe: Brown Rice Gruel with lots of Veggies Macrobiotic Recipe: Brown Rice Gruel with lots of Veggies Today, I made this for lunch for my number one sweetie, who caught a cold and stayed home from school. My kid really hates white rice okayu no matter how badly they are feeling, and will not eat it. (I'm the same way, though). In times like this, I tend to make this rice gruel instead. It is a simple dish that allows you to take in lots of nutrients, so it is nice. The amount of water you add should be adjusted depending on the water content of the veggies that you use. Please feel free to use whatever veggies you like. This is a macrobiotic recipe, so you can use the veggies without peeling them. I suggest using traditional non-salted miso to make this. Recipe by Yukiline cookpad.japan Hijiki Brown Rice Macrobiotic-Style with Plenty of Vegetables Hijiki Brown Rice Macrobiotic-Style with Plenty of Vegetables I wanted to make macrobiotic style hikiji brown rice. I came up with ingredient amounts for a flavor that wasn't too strong and brought out their natural taste. Feel free to adjust the amounts to your liking. If you prefer, add chicken or canned tuna, with boiled soy beans and abura-age. Feel free to adjust the amount and type of ingredients. I made this thinking about a dish for a healthy diet (not too much salt) with a relatively mild flavor. For 3 brown rice bowls' worth. Recipe by Ichigo ichigo cookpad.japan Hijiki Brown Rice Macrobiotic-Style with Plenty of Vegetables Hijiki Brown Rice Macrobiotic-Style with Plenty of Vegetables I wanted to make macrobiotic style hikiji brown rice. I came up with ingredient amounts for a flavor that wasn't too strong and brought out their natural taste. Feel free to adjust the amounts to your liking. If you prefer, add chicken or canned tuna, with boiled soy beans and abura-age. Feel free to adjust the amount and type of ingredients. I made this thinking about a dish for a healthy diet (not too much salt) with a relatively mild flavor. For 3 brown rice bowls' worth. Recipe by Ichigo ichigo cookpad.japan Brown Rice with Hijiki Seaweed Brown Rice with Hijiki Seaweed Brown rice and hijiki seaweed are key ingredients in macrobiotics. I think (and it may be just my own perspective) brown rice tastes the best when it is cooked with just a few ingredients. (I prefer using white rice when I want to add a lot of ingredients. lol.) Please refer to how to cook delicious brown rice for detailed directions when you cook the brown rice. You do not need to rehydrate the hijiki seaweed. Just rinse it lightly with water. I recommend using soy sauce and salt with no preservatives (100% natural ingredients, prepared to suit a macrobiotic diet). Recipe by Yukiline cookpad.japan Brown Rice with Hijiki Seaweed Brown Rice with Hijiki Seaweed Brown rice and hijiki seaweed are key ingredients in macrobiotics. I think (and it may be just my own perspective) brown rice tastes the best when it is cooked with just a few ingredients. (I prefer using white rice when I want to add a lot of ingredients. lol.) Please refer to how to cook delicious brown rice for detailed directions when you cook the brown rice. You do not need to rehydrate the hijiki seaweed. Just rinse it lightly with water. I recommend using soy sauce and salt with no preservatives (100% natural ingredients, prepared to suit a macrobiotic diet). Recipe by Yukiline cookpad.japan Brown Rice Brown Rice Only brown rice sometimes its hard to eat ,add some of white rice this will be soft and easy to eat it as usual rice :) Kanya Brown Rice Brown Rice Only brown rice sometimes its hard to eat ,add some of white rice this will be soft and easy to eat it as usual rice :) Kanya More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Caramelized Banana top with Icecream by Pam... Drunken Irishman Sausage & Peppers Quick Thanksgiving Turkey Meat Leftover Risotto Herb Mashed Potatoes Caramelized Banana top with Icecream by Pam... 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