Macrobiotic Soy Milk Risotto with Rolled Barley and Mixed Grains

Name: How to cook Macrobiotic Soy Milk Risotto with Rolled Barley and Mixed Grains - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

cookpad.japan

Macrobiotic Soy Milk Risotto with Rolled Barley and Mixed Grains

I used to cook mixed grains with white rice. But I wanted to make a delicious dish using mixed grains and I came up with this recipe. Now I prefer this more than the normal risotto.

Ingredient

Food ration :

2 servings

50 grams

Rolled barley

50 grams

Mixed grains (black rice, glutinous millet, amaranth, etc.)

Onion

5 slice

Bacon

packet King oyster mushrooms (or shimeji, shiitake mushrooms)

2 clove

Garlic

500 ml

Water

2 tbsp

Soup stock granules

200 ml

Soy milk

1 tbsp

Olive oil

Salt and pepper

Fresh parsley

Black pepper

as much (to taste) Grated cheese

Cooking instructions

* Step 1

These are the rolled barley, glutenous millet and amaranth I used this time.

* Step 2

Finely chop the onion and garlic, slice the bacon, and cut the king oyster mushrooms into 1 cm cubes.

* Step 3

Heat a frying pan, and add the olive oil and garlic.

* Step 4

When fragrant, add the onion, bacon and king oyster mushrooms. Sauté until the onion has become transparent, and season with salt and pepper.

* Step 5

Add the rolled barley and mixed grains, and sauté for about 3 minutes.

* Step 6

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.

* Step 7

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.)