Macrobiotic Recipe: Brown Rice Gruel With Lots Of Veggies Recipe by cookpad.japan
 cookpad.japan @cookpad_jp 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 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 Macrobiotic Recipe: Brown Rice Gruel with lots of Veggies Share its first Cooksnap! 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 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 Ingredients 2 servings 180 grams Cooked brown rice 2 mushrooms Dried shiitake mushrooms 1 stalk Finely chopped scallions 1 Vegetables you like 1 Miso 180 grams Cooked brown rice 2 mushrooms Dried shiitake mushrooms 1 stalk Finely chopped scallions 1 Vegetables you like 1 Miso Cooking Instructions 1 Rehydrate the dried shiitake mushrooms. You will be using the juice in the rice gruel, so set it aside. 2 Prepare your favorite veggies. I used 2 tarot potatoes, 1 leaf of Chinese cabbage, carrots diced into 2 cm, and 1 dried shiitake mushroom cut into squares. 3 Add the veggies to a pot with 600 ml water, and stew until cooked through. Add the shiitake juice to the water amount as well. 4 Add the brown rice, stew to your desired softness, and add the miso for flavoring. Top with minced scallions for the finishing touch, and mix together. 5 It is done. Enjoy it for lunch today. 1 Rehydrate the dried shiitake mushrooms. You will be using the juice in the rice gruel, so set it aside. 1 Rehydrate the dried shiitake mushrooms. You will be using the juice in the rice gruel, so set it aside. 2 Prepare your favorite veggies. I used 2 tarot potatoes, 1 leaf of Chinese cabbage, carrots diced into 2 cm, and 1 dried shiitake mushroom cut into squares. 2 Prepare your favorite veggies. I used 2 tarot potatoes, 1 leaf of Chinese cabbage, carrots diced into 2 cm, and 1 dried shiitake mushroom cut into squares. 3 Add the veggies to a pot with 600 ml water, and stew until cooked through. Add the shiitake juice to the water amount as well. 3 Add the veggies to a pot with 600 ml water, and stew until cooked through. Add the shiitake juice to the water amount as well. 4 Add the brown rice, stew to your desired softness, and add the miso for flavoring. Top with minced scallions for the finishing touch, and mix together. 4 Add the brown rice, stew to your desired softness, and add the miso for flavoring. Top with minced scallions for the finishing touch, and mix together. 5 It is done. Enjoy it for lunch today. 5 It is done. Enjoy it for lunch today. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on March 05, 2014 10:02 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Brown Rice Porridge with the Seven Herbs of Spring Brown Rice Porridge with the Seven Herbs of Spring I wanted to make a vegetarian seven plant rice porridge. You might enjoy this topped with bonito flakes to add an umami-flavored accent. These are the seven herbs typically used in this porridge: Water dropwort ("seri," Oenanthe javanica), shepherd's purse ("nazuna," Capsella bursa-pastoris), cudweed ("gogyo," Gnaphalium affine), chickweed ("hakobera," Stellaria media), nipplewort ("hotokenoza," Lapsana apogonoides), turnip ("suzuna"), and daikon ("suzushiro") Recipe by Megukinana 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. 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These are the seven herbs typically used in this porridge: Water dropwort ("seri," Oenanthe javanica), shepherd's purse ("nazuna," Capsella bursa-pastoris), cudweed ("gogyo," Gnaphalium affine), chickweed ("hakobera," Stellaria media), nipplewort ("hotokenoza," Lapsana apogonoides), turnip ("suzuna"), and daikon ("suzushiro") Recipe by Megukinana 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. 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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 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 Make Your Own Sprouted Brown Rice Make Your Own Sprouted Brown Rice This is a great way to make rejuvelac or leaven, etc., which are indispensable for macrobiotic and other types of "raw" or "living" cooking. The rice will germinate well at more than 20°C, so keep it warm. Make sure the water does not turn bad, change it frequently. Even at low temperatures, if you wait a while the rice will germinate, so keep the container in an insulated styrofoam box or something and you can sprout the rice even in winter. Recipe by Mille=miru cookpad.japan Make Your Own Sprouted Brown Rice Make Your Own Sprouted Brown Rice This is a great way to make rejuvelac or leaven, etc., which are indispensable for macrobiotic and other types of "raw" or "living" cooking. The rice will germinate well at more than 20°C, so keep it warm. Make sure the water does not turn bad, change it frequently. Even at low temperatures, if you wait a while the rice will germinate, so keep the container in an insulated styrofoam box or something and you can sprout the rice even in winter. 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