Brown Rice Porridge With The Seven Herbs Of Spring Recipe by cookpad.japan
 cookpad.japan @cookpad_jp 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 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 Brown Rice Porridge with the Seven Herbs of Spring Share its first Cooksnap! 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 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 Ingredients 2 servings 2 servings' worth Brown rice 1 set Edible wild spring herbs 1 pinch Salt 1 Soy sauce 2 tsp Kombu tea 400 ml Water 2 servings' worth Brown rice 1 set Edible wild spring herbs 1 pinch Salt 1 Soy sauce 2 tsp Kombu tea 400 ml Water Cooking Instructions 1 Heat the salted kelp powder and water in a pot to dissolve. 2 Rinse the brown rice. 3 Rinse the seven herbs, then chop into bite-sized pieces. 4 Add the rice, daikon radish, and turnip (all but the greens), bring to a boil, then simmer until the rice turns to a porridge. 5 When the porridge is finished, add the greens, season with salt and soy sauce, then serve. 1 Heat the salted kelp powder and water in a pot to dissolve. 1 Heat the salted kelp powder and water in a pot to dissolve. 2 Rinse the brown rice. 2 Rinse the brown rice. 3 Rinse the seven herbs, then chop into bite-sized pieces. 3 Rinse the seven herbs, then chop into bite-sized pieces. 4 Add the rice, daikon radish, and turnip (all but the greens), bring to a boil, then simmer until the rice turns to a porridge. 4 Add the rice, daikon radish, and turnip (all but the greens), bring to a boil, then simmer until the rice turns to a porridge. 5 When the porridge is finished, add the greens, season with salt and soy sauce, then serve. 5 When the porridge is finished, add the greens, season with salt and soy sauce, then serve. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on February 25, 2014 02:31 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes 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. 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Recipe by Lalala 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 Simple rice porridge Simple rice porridge This is a very simple rice porridge that I make for when someone in my family gets sick. It's very simple and should be easy to digest and with minimal flavour. You can optionally drop an egg in and poach it for extra protein. 蛟龍Stormwyrm Simple rice porridge Simple rice porridge This is a very simple rice porridge that I make for when someone in my family gets sick. It's very simple and should be easy to digest and with minimal flavour. You can optionally drop an egg in and poach it for extra protein. 蛟龍Stormwyrm Easy Rice Porridge with Salmon Easy Rice Porridge with Salmon This is our family's breakfast regular on Sundays. Also good when you're sick and weary. Enjoy as an midnight snack as well. Boiling the mushrooms from water makes it even more tasty. Turn the heat off immediately after adding eggs. I recommend you add lots of mitsuba. Adjust the amount of mentsuyu depending on the saltiness of the salmon. For 1 serving. Recipe by YASUMARU cookpad.japan Easy Rice Porridge with Salmon Easy Rice Porridge with Salmon This is our family's breakfast regular on Sundays. Also good when you're sick and weary. Enjoy as an midnight snack as well. Boiling the mushrooms from water makes it even more tasty. Turn the heat off immediately after adding eggs. I recommend you add lots of mitsuba. Adjust the amount of mentsuyu depending on the saltiness of the salmon. For 1 serving. Recipe by YASUMARU 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 Egg and Rice Porridge Egg and Rice Porridge When I was small, my mother used to make this for me when I didn't have any appetite. Since I started working in a group home, I've been making this for the children there. Stir in the egg quickly, and turn off heat immediately. Please adjust the amount of soup stock and bonito flakes to taste. I usually just eyeball... For 1 serving. Recipe by Lalala cookpad.japan Egg and Rice Porridge Egg and Rice Porridge When I was small, my mother used to make this for me when I didn't have any appetite. Since I started working in a group home, I've been making this for the children there. Stir in the egg quickly, and turn off heat immediately. Please adjust the amount of soup stock and bonito flakes to taste. I usually just eyeball... For 1 serving. 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