Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, macrobiotic soy milk risotto with rolled barley and mixed grains. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
This barley risotto is delicious and charming. It makes a nice side dish for steak or roasted meats. Especially when you want to serve something a little different.
Macrobiotic Soy Milk Risotto with Rolled Barley and Mixed Grains is one of the most well liked of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Macrobiotic Soy Milk Risotto with Rolled Barley and Mixed Grains is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can cook macrobiotic soy milk risotto with rolled barley and mixed grains using 14 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Macrobiotic Soy Milk Risotto with Rolled Barley and Mixed Grains:
- Prepare 50 grams Rolled barley
- Make ready 50 grams Mixed grains (black rice, glutinous millet, amaranth, etc.)
- Take 1 Onion
- Make ready 5 slice Bacon
- Get 1 packet King oyster mushrooms (or shimeji, shiitake mushrooms)
- Take 2 clove Garlic
- Make ready 500 ml Water
- Get 2 tbsp Soup stock granules
- Take 200 ml Soy milk
- Get 1 tbsp Olive oil
- Take 1 Salt and pepper
- Take 1 Fresh parsley
- Get 1 Black pepper
- Get 1 as much (to taste) Grated cheese
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Steps to make Macrobiotic Soy Milk Risotto with Rolled Barley and Mixed Grains:
- These are the rolled barley, glutenous millet and amaranth I used this time.
- Finely chop the onion and garlic, slice the bacon, and cut the king oyster mushrooms into 1 cm cubes.
- Heat a frying pan, and add the olive oil and garlic.
- When fragrant, add the onion, bacon and king oyster mushrooms. Sauté until the onion has become transparent, and season with salt and pepper.
- Add the rolled barley and mixed grains, and sauté for about 3 minutes.
- Add the water and soup stock granules and simmer over low heat for about 15 minutes until the rolled barley softens and there is not much liquid left.
- Add the soy milk and season with salt and pepper. (Turn off the heat before it comes to a boil. If you boil the soy milk, it will separate from the water.)
- Serve it on a plate, scatter on the fresh parsley, sprinkle black pepper and parmesan cheese to taste. And it's done.
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