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Miso Rice Porridge
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Ingredients (use vegan versions):
- 1 cup organic brown rice, washed
- 5 cups water
- small pinch of sea salt or piece of kombu, soaked and diced
- 3 to 4 shiitake mushrooms, soaked, stems removed, and diced, add the water
- 1 cup daikon, quartered and sliced thin (white Oriental radish)
- 1/4 cup celery, sliced on a thin diagonal
- 1/2 cup squash, cubed
- 1/2 cup carrot, diced
- 1/4 cup cabbage, diced
- 2 level teaspoon barley miso, pureéd
- chopped scallion, chives, or parsley, for garnish
Directions:
This porridge is very energizing. Make it and eat it every
morning for a week along with the rest of your breakfast
for a kick start on the day.
Place the rice, water, sea salt or kombu and shiitake in a
pressure cooker. Cover and bring up to pressure. Reduce
flame to medium-low and cook for 45 minutes. Remove from
flame and allow pressure to come down. Remove cover. Add
the daikon, squash, carrots, and cabbage. Cover with a
regular lid, not a pressure cooker lid, and bring to a
boil. Reduce the flame to medium-low and simmer several
minutes until the vegetables are tender. Reduce the
flame to low, add the miso, and mix well. Simmer, without
boiling, for 2 to 3 minutes. Place in serving bowls and
garnish.
Serves: 4
Preparation time: 0:45
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