Try this for breakfast.
Miso Rice Porridge
1 cup organic brown rice, washed
5 cups water
small pinch of sea salt or piece of kombu, soaked and diced
3 to 4 shiitake mushrooms, soaked, stems removed, and diced, add the
water
used for soaking as part of above liquid measurement
1 cup daikon, quartered and sliced thin
1/4 cup celery, sliced on a thin diagonal
1/2 cup squash, cubed
1/2 cup carrot, diced
1/4 cup cabbage, diced
2 level tsp barley miso, pureéd
chopped scallion, chives, or parsley, for garnish
Place the rice, water, sea salt or kombu and shiitake in a pressure
cooker.
Cover and bring up to pressure. Reduce flame to medium-low and cook for
45
minutes. Remove from flame and allow pressure to come down. Remove
cover.
Add the daikon, squash, carrots, and cabbage. Cover with a regular lid,
not
a pressure cooker lid, and bring to a boil. Reduce the flame to
medium-low
and simmer several minutes until the vegetables are tender. Reduce the
flame to low, add the miso, and mix well. Simmer, without boiling, for 2
to
3 minutes. Place in serving bowls and garnish.
Julia
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