Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, macrobiotic soy milk risotto with rolled barley and mixed grains. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look 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 favored of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Macrobiotic Soy Milk Risotto with Rolled Barley and Mixed Grains is something which I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can have 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:
- Get 50 grams Rolled barley
- Prepare 50 grams Mixed grains (black rice, glutinous millet, amaranth, etc.)
- Prepare 1 Onion
- Prepare 5 slice Bacon
- Get 1 packet King oyster mushrooms (or shimeji, shiitake mushrooms)
- Get 2 clove Garlic
- Get 500 ml Water
- Make ready 2 tbsp Soup stock granules
- Take 200 ml Soy milk
- Make ready 1 tbsp Olive oil
- Prepare 1 Salt and pepper
- Take 1 Fresh parsley
- Make ready 1 Black pepper
- Get 1 as much (to taste) Grated cheese
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Instructions 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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