Macrobiotic Nanakusa Brown Rice Porridge

Name: Macrobiotic Nanakusa Brown Rice Porridge
Yield: 3 servings
Cuisine: American
Ingredients: 1 pack Nanakusa set (Japanese parsley, shepherd's purse, Jersey cudweed, chickweed, Japanese nipplewort, turnip, and daikon radish); 180 ml Brown rice; 2 tbsp Camargue red rice (if available); 800 ml Water; 1 tsp Salt; 1 per serving Umeboshi

cookpad.japan @cookpad_jp

I mixed red rice into the brown rice, which makes it slightly pink and perhaps a little auspicious looking?

Since this uses brown rice, you can use it as a light rice porridge. Recipe by Ruruko

I mixed red rice into the brown rice, which makes it slightly pink and perhaps a little auspicious looking?

Since this uses brown rice, you can use it as a light rice porridge. Recipe by Ruruko

cookpad.japan @cookpad_jp

I mixed red rice into the brown rice, which makes it slightly pink and perhaps a little auspicious looking?

Since this uses brown rice, you can use it as a light rice porridge. Recipe by Ruruko

I mixed red rice into the brown rice, which makes it slightly pink and perhaps a little auspicious looking?

Since this uses brown rice, you can use it as a light rice porridge. Recipe by Ruruko

Saved

Ingredients

3 servings

1pack Nanakusa set (Japanese parsley, shepherd's purse, Jersey cudweed, chickweed, Japanese nipplewort, turnip, and daikon radish)
180 mlBrown rice
2 tbspCamargue red rice (if available)
800 mlWater
1 tspSalt
1per serving Umeboshi

Saved

Steps

1

Rinse the brown rice. Add the water, red rice, and 1/2 teaspoon of salt to a pressure cooker and heat.
2

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.
3

Add the minced nanakusa, bring to a boil, and it's complete. Season with salt. Serve together with an umbeboshi (salt-cured plum).
4

My 2009 version is made with brown rice, mugwort, and mochi. I ended up eating too much.