Macrobiotic Soy Milk Risotto with Rolled Barley and Mixed Grains

Name: Macrobiotic Soy Milk Risotto with Rolled Barley and Mixed Grains
Yield: 2 servings
Cuisine: American
Ingredients: 50 grams Rolled barley; 50 grams Mixed grains (black rice, glutinous millet, amaranth, etc.); 1 Onion; 5 slice Bacon; 1 packet King oyster mushrooms (or shimeji, shiitake mushrooms); 2 clove Garlic; 500 ml Water; 2 tbsp Soup stock granules; 200 ml Soy milk; 1 tbsp Olive oil; 1 Salt and pepper; 1 Fresh parsley; 1 Black pepper; 1 as much (to taste) Grated cheese

cookpad.japan @cookpad_jp

I used to cook mixed grains with white rice. But I wanted to make a delicious dish using mixed grains and I came up with this recipe. Now I prefer this more than the normal risotto.

In Step 6, make sure not to burn it once the liquid is reduced. Recipe by Ju-chan

I used to cook mixed grains with white rice. But I wanted to make a delicious dish using mixed grains and I came up with this recipe. Now I prefer this more than the normal risotto.

In Step 6, make sure not to burn it once the liquid is reduced. Recipe by Ju-chan

cookpad.japan @cookpad_jp

I used to cook mixed grains with white rice. But I wanted to make a delicious dish using mixed grains and I came up with this recipe. Now I prefer this more than the normal risotto.

In Step 6, make sure not to burn it once the liquid is reduced. Recipe by Ju-chan

I used to cook mixed grains with white rice. But I wanted to make a delicious dish using mixed grains and I came up with this recipe. Now I prefer this more than the normal risotto.

In Step 6, make sure not to burn it once the liquid is reduced. Recipe by Ju-chan

Saved

Ingredients

2 servings

50 gramsRolled barley
50 gramsMixed grains (black rice, glutinous millet, amaranth, etc.)
1Onion
5 sliceBacon
1packet King oyster mushrooms (or shimeji, shiitake mushrooms)
2 cloveGarlic
500 mlWater
2 tbspSoup stock granules
200 mlSoy milk
1 tbspOlive oil
1Salt and pepper
1Fresh parsley
1Black pepper
1as much (to taste) Grated cheese

Saved

Steps

1

These are the rolled barley, glutenous millet and amaranth I used this time.
2

Finely chop the onion and garlic, slice the bacon, and cut the king oyster mushrooms into 1 cm cubes.
3

Heat a frying pan, and add the olive oil and garlic.
4

When fragrant, add the onion, bacon and king oyster mushrooms. Sauté until the onion has become transparent, and season with salt and pepper.
5

Add the rolled barley and mixed grains, and sauté for about 3 minutes.
6

Add the water and soup stock granules and simmer over low heat for about 15 minutes until the rolled barley softens and there is not much liquid left.
7

Add the soy milk and season with salt and pepper. (Turn off the heat before it comes to a boil. If you boil the soy milk, it will separate from the water.)
8

Serve it on a plate, scatter on the fresh parsley, sprinkle black pepper and parmesan cheese to taste. And it's done.