I wanted to make macrobiotic style hikiji brown rice. I came up with ingredient amounts for a flavor that wasn't too strong and brought out their natural taste. Feel free to adjust the amounts to your liking.If you prefer, add chicken or canned tuna, with boiled soy beans and abura-age. Feel free to adjust the amount and type of ingredients. I made this thinking about a dish for a healthy diet (not too much salt) with a relatively mild flavor. For 3 brown rice bowls' worth. Recipe by Ichigo ichigo

I wanted to eat pilaf, so I made this.You could also boil it in a rice cooker.It's also yummy if you top it with tomato sauce, add omelet, or stuff it into a pie crust. Recipe by tiormoon

Today, I made this for lunch for my number one sweetie, who caught a cold and stayed home from school. My kid really hates white rice okayu no matter how badly they are feeling, and will not eat it. (I'm the same way, though). In times like this, I tend to make this rice gruel instead. It is a simple dish that allows you to take in lots of nutrients, so it is nice.The amount of water you add should be adjusted depending on the water content of the veggies that you use. Please feel free to use whatever veggies you like. This is a macrobiotic recipe, so you can use the veggies without peeling them. I suggest using traditional non-salted miso to make this. Recipe by Yukiline

I love Macrobiotic Recipes. I am using a Silit Sicomatic t-plus 3.0 pressure cooker.Adjust the pressurizing time and amount of water according to the pressure cooker manufacture. You can also cook it with a rice cooker. If you are using a pressure cooker, no soaking is necessary. Recipe by Ro-zuminto

I've only recently started eating brown rice after starting my macrobiotic diet, but I don't really like it on its own so much, so I tried making bread with it instead. Top it with soy cheese and it becomes even more yummy!I'm a bit all over the place so when I found out I didn't have enough strong flour for this recipe, I just tried adding some whole wheat flour that I had on hand. The only reason I added shredded coconut was because it was there.The guidelines for the proving process are also pretty lax and approximated.This results in a thick and heavy bread that leaves your stomach feeling satisfied.Slice it before freezing to store, and you'll be able to enjoy delicious toast whenever you're hungry. Recipe by Hareka

I wanted to recreate the flavour of traditional, naturally leavened bread and Levain's quiches. However I wanted to make the recipe dairy-free and macrobiotic as well.Simply mixing the sauce with the rice might also taste good, but I like baked taste of the thick, golden top crust.The dish should consist of 3 layers: pie crust, cooked rice, and sauce.Both the pie crust and rice can be frozen, so if you have time, it might be best to prepare one or the other ahead of time.I used saikyo miso for the white miso.Use whatever vegetables you like. Recipe by Saikomame

I think that there's a variety of ways to cook brown rice, but I got rid of my rice cooker years ago, so I've ended up using enamel pots (Le Creuset or Staub) to cook rice.Here I've shown my household's way of cooking it in a Staub cocotte.I added just a little bit of salt. I've heard that the minerals in salt bring out the sweetness in brown rice. Recipe by balineko

Vegetarian

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

Brown rice and hijiki seaweed are key ingredients in macrobiotics. I think (and it may be just my own perspective) brown rice tastes the best when it is cooked with just a few ingredients.(I prefer using white rice when I want to add a lot of ingredients. lol.)Please refer to how to cook delicious brown rice for detailed directions when you cook the brown rice. You do not need to rehydrate the hijiki seaweed. Just rinse it lightly with water. I recommend using soy sauce and salt with no preservatives (100% natural ingredients, prepared to suit a macrobiotic diet). Recipe by Yukiline

One of my friends on mixi taught me how to make brown rice amazake, so I decided to make brown rice amazake with miyako-koji.Basically it ended up being easier than I thought because all I had to do was mix the koji into the porridge.The enzymes will break down at 70℃ or higher, so if you want to preserve them, be sure not to bring it back up to a boil.In Step 1, I referred to miru-san'sfor how to germinate the rice.In Step 4, the real way to make it is to put it in a hot water bath, cover with a cloth and keep warm and uncovered for about 10 hours at 55°C-60°C. However that is a pain in the neck to do, so I just used some disposable chopsticks to make a gap, and left it like that. Recipe by Mikikimiki

Risotto tastes really good but it contains so much calories. I substituted heavy cream for soy milk and the risotto comes out just as rich.This risotto is so easy Eat it freshly made Otherwise the rice will absorb the moisture and become soggy.If you add some finely grated cheese at the end, it'll taste even more like authentic risotto. Recipe by maruncoara