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We hope you got insight from reading it, now let’s go back to macrobiotic nanakusa brown rice porridge recipe. You can have macrobiotic nanakusa brown rice porridge using 6 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to prepare Macrobiotic Nanakusa Brown Rice Porridge:
- Use 1 pack Nanakusa set (Japanese parsley, shepherd's purse, Jersey cudweed, chickweed, Japanese nipplewort, turnip, and daikon radish)
- Provide 180 ml Brown rice
- Use 2 tbsp Camargue red rice (if available)
- Use 800 ml Water
- Use 1 tsp Salt
- You need 1 per serving Umeboshi
Instructions to make Macrobiotic Nanakusa Brown Rice Porridge:
- Rinse the brown rice. Add the water, red rice, and 1/2 teaspoon of salt to a pressure cooker and heat.
- 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.
- Add the minced nanakusa, bring to a boil, and it's complete. Season with salt. Serve together with an umbeboshi (salt-cured plum).
- My 2009 version is made with brown rice, mugwort, and mochi. I ended up eating too much.
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