Macrobiotics: Miso Soft Rice (Ojiya)

[Guest guest]

Another grain and breakfast idea.

 

Ellen

 

* Exported from MasterCook Mac *

 

Miso Soft Rice (Ojiya)

 

Recipe By : Good Morning Macrobiotic Breakfast,Aveline Kushi,Wendy Esko

Serving Size : 3 Preparation Time :0:00

Categories : Whole Grains and Porridges Breakfast

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup uncooked brown rice

5 cups water

1 strip kombu -- 1-inch

3 scallions with tops -- finely chopped

- to 4

2 teaspoons barley miso

 

Serves 3-4.

 

Place the washed rice, the kombu, and the water in a pressure cooker

of heavy pot. cook as directed for Pressure-Cooked Brown Rice or

Boiled Brown Rice. When the rice is done, remove from the flame. If

pressure cooked, allow the pressure to come down. Remove the cover

and place on a low flame. Add the sliced scallion tops to the cooked

soft rice. Place the miso in a cup and add 2 teaspoons of cold water.

Mix the miso and the water together and puree until smooth and

creamy. Add the pureed miso and the scallion roots to the soft rice.

Mix. Next cover the pot or pressure cooker (use a regular cover -- do

not pressure cook again) and let simmer without boiling for 2-3

minutes. Remove the cover and spoon rice into individual serving

bowls. Serve while hot.

 

For a different flavor, try cooking the rice together with sliced

daikon and shiitake mushrooms, then season with the miso and

scallions.

 

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Per serving (excluding unknown items): 0 Calories; 0g Fat (0%

calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol;

12mg Sodium

 

 

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