Macrobiotic Recipe: Brown Rice Gruel with lots of Veggies

Name: Macrobiotic Recipe: Brown Rice Gruel with lots of Veggies
Yield: 2 servings
Cuisine: American
Ingredients: 180 grams Cooked brown rice; 2 mushrooms Dried shiitake mushrooms; 1 stalk Finely chopped scallions; 1 Vegetables you like; 1 Miso

cookpad.japan @cookpad_jp

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

cookpad.japan @cookpad_jp

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Ingredients

2 servings

180 gramsCooked brown rice
2mushrooms Dried shiitake mushrooms
1 stalkFinely chopped scallions
1Vegetables you like
1Miso

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Steps

1

Rehydrate the dried shiitake mushrooms. You will be using the juice in the rice gruel, so set it aside.
2

Prepare your favorite veggies. I used 2 tarot potatoes, 1 leaf of Chinese cabbage, carrots diced into 2 cm, and 1 dried shiitake mushroom cut into squares.
3

Add the veggies to a pot with 600 ml water, and stew until cooked through. Add the shiitake juice to the water amount as well.
4

Add the brown rice, stew to your desired softness, and add the miso for flavoring. Top with minced scallions for the finishing touch, and mix together.
5

It is done. Enjoy it for lunch today.