Macrobiotic brown rice and seaweed

When you get home from 3 weeks working overseas and there’s literally nothing in the fridge, and you’re too travel-tired to shop, then here’s a healthy macrobiotic pantry solution.

Macrobiotic, or ‘big life’ as it translates to is a way of life developed by the Japanese philosopher George Ohsawa. It encompasses a holistic approach to life as well as diet. Nutritionally it is based around whole foods, with some enthusiasts adding small amounts of fish and other animal protein. Steeped in ancient wisdom, the diet also incorporates the Chinese idiom of the  ‘yin and yang’ energy of particular foods. This is part of my clinical and kitchen practice and you can book private classes with me directly. Further reading: “Zen Macrobiotics” The Art of Rejuvenation and Longevity By: George Ohsawa, Carl Ferre (Editor).
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Macrobiotic brown rice and seaweed


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  • Author: Samantha Gowing
  • Total Time: 45 minutes
  • Yield: 1-2 1x
  • Diet: Gluten Free

Description

Serves 1 if you want to graze all day, or 2 if you want to share.


Ingredients

Units Scale

1 cup brown rice
1 cup frozen peas, edamame & spinach – or whatever frozen vegetables you have
1/2 teaspoon white miso paste
1 tbsp dried seaweed, shredded or torn
Dash toasted sesame oil
Dash ponzu sauce, soy or tamari
1 tbsp nuts and/or seeds, lightly toasted
12 tsp Japanese pickled ginger
Kelp salt or other good quality salt
Cracked white pepper


Instructions

  1. Cook off brown rice in 2 cups water for about 20 minutes. Add frozen peas, edamame & spinach – or whatever frozen vegetables you have.
  2. Stir in miso that’s been diluted with a little water, enough to just pour instead of clumping.
  3. Reduce or turn off the heat, cover with a lid and let the vegetables absorb residual water & miso stock. 
  4. Remove from heat if not already done so, then stir in shredded or torn dried seaweed, cover with a lid and allow the residual steam to rehydrate the seaweed. Keep warm 5-10 mins.
  5. Meanwhile, toast nuts and/or seeds in a dry pan, season well. I used kelp salt.
  6. Spoon warm rice with toasted nuts/seeds, a dash of toasted sesame oil, ponzu or tamari, then serve with Japanese pickled ginger – and jet lag be gone!
  • Prep Time: 15
  • Cook Time: 30
  • Category: Plant-based
  • Cuisine: Japanese
How to use miso
How to make kelp noodle salad with seaweed

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