Macrobiotic Soy Milk Risotto with Rolled Barley and Mixed Grains
Macrobiotic Soy Milk Risotto with Rolled Barley and Mixed Grains

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, macrobiotic soy milk risotto with rolled barley and mixed grains. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Macrobiotic Soy Milk Risotto with Rolled Barley and Mixed Grains is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Macrobiotic Soy Milk Risotto with Rolled Barley and Mixed Grains is something which I have loved my whole life.

To get started with this recipe, we have to 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 cook that.

The ingredients needed to make Macrobiotic Soy Milk Risotto with Rolled Barley and Mixed Grains:
  1. Make ready 50 grams Rolled barley
  2. Make ready 50 grams Mixed grains (black rice, glutinous millet, amaranth, etc.)
  3. Make ready 1 Onion
  4. Make ready 5 slice Bacon
  5. Take 1 packet King oyster mushrooms (or shimeji, shiitake mushrooms)
  6. Take 2 clove Garlic
  7. Make ready 500 ml Water
  8. Take 2 tbsp Soup stock granules
  9. Prepare 200 ml Soy milk
  10. Get 1 tbsp Olive oil
  11. Take 1 Salt and pepper
  12. Prepare 1 Fresh parsley
  13. Make ready 1 Black pepper
  14. Take 1 as much (to taste) Grated cheese
Instructions to make Macrobiotic Soy Milk Risotto with Rolled Barley and Mixed Grains:
  1. These are the rolled barley, glutenous millet and amaranth I used this time.
  2. Finely chop the onion and garlic, slice the bacon, and cut the king oyster mushrooms into 1 cm cubes.
  3. Heat a frying pan, and add the olive oil and garlic.
  4. When fragrant, add the onion, bacon and king oyster mushrooms. Sauté until the onion has become transparent, and season with salt and pepper.
  5. Add the rolled barley and mixed grains, and sauté for about 3 minutes.
  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.
  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.)
  8. Serve it on a plate, scatter on the fresh parsley, sprinkle black pepper and parmesan cheese to taste. And it's done.

So that is going to wrap it up for this exceptional food macrobiotic soy milk risotto with rolled barley and mixed grains recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!