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
1 cup daikon, quartered and sliced thin (white Oriental radish)
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 teaspoon barley miso, pureéd
chopped scallion, chives, or parsley, for garnish
This porridge is very energizing. Make it and eat it every morning for a week along with the rest of your breakfast for a kick start on the day.
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.
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