Delicious Macrobiotic Brown Rice

Brown rice is flavorful and delicious when made in the macrobiotic style. First the rice is washed and scoured, then soaked for a minimum of 6 hours. Then the rice is cooked in fresh water over low heat with sea salt or kombu until rice is simmering. Next, the rice is boiled at medium-high heat, turned to low, and cooked with a heat diffuser or flame tamer for 50 minutes more. Lastly, keep the lid on the pot for 15 minutes after the heat is turned off. The rice will continue to steam. This sounds like a long time to cook rice, but this method ensures that the rice is fully cooked and chewy rather than crunchy and unevenly cooked! See video below for more instruction.

Delicious Macrobiotic Brown Rice
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Grain
Serves: 6 cups
Ingredients
  • 2 cups organic short or medium grain brown rice
  • spring or filtered water
  • pinch unrefined sea salt or 1 inch square piece kombu
Instructions
  1. Measure rice into glass bowl and wash with filtered water three times. Scour the rice with your hands to remove dust and debris with each wash. After third wash, drain completely and pour in 3 cups fresh water. Soak for 6-8 hours or overnight, covered with a plate or towel.
  2. Drain soaking water into a measuring cup and note amount of water. Discard soaking water and measure the same amount of fresh water.
  3. Transfer rice to heavy-bottomed pot with heavy lid. Add measured fresh water and pinch of sea salt or kombu. Put lid on pot, turn flame to low and let cook gently 15 minutes.
  4. Turn heat to medium-high until rice is boiling, then turn back to low, place flame tamer (heat diffuser) underneath pot, and simmer for another 50 minutes without removing the lid.
  5. Turn off heat and let rice sit covered for about 10-15 minutes before opening pot.
Variation
  1. Add ½ cup toasted, chopped pecans sprinkled with shoyu or tamari to cooked rice.

 

“The Great Stromboli” No-Tomato Sauce on No-Uh-Meat-Uh-Balls

A tomato-free sauce is served with vegan meatballs to create a delicious Italian feast! Serve over capellini or your favorite pasta. The secrets of this recipe are using fresh lemon juice to create the tangy tomato taste and fresh cooked beet puree for color. In studying macrobiotics, I have learned that nightshade vegetables (such as tomatoes) can cause inflammation in the body and aggravate conditions such as arthritis and IBS. This recipe is perfect for those trying to avoid nightshades that really miss eating Italian food!

My macrobiotic teacher and friend David Briscoe comes to Austin to teach at The Natural Epicurean for the macrobiotic unit I teach there four times a year. He treats us to this Macro-Vegan Italian Feast each time he comes, and it is always super delicious and packed with nourishment. These dishes are complex in flavor and nutrient-dense. I hope you’ll make the effort to try these recipes as they are truly special!

The sauce starts with a saute of onions, carrots, olive oil, herbs, spices, and garlic.

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After the vegetables are soft, they are pureed and returned to the pot for additional seasoning.

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Finally, a puree of steamed beets is added to create a beautiful tomato-like color.

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"The Great Stromboli" No-Tomato Sauce
 
Cuisine: Italian
Ingredients
  • 1 cup beets, sliced into rounds
  • 1 medium onion, sliced into thin half moons
  • 1 clove minced garlic (optional to add more to taste)
  • 1 tablespoon olive oil
  • 3 cups carrots, cut into thin diagonal slices
  • 1 teaspoon oregano
  • 1½ teaspoons dry basil
  • 1 teaspoon onion granules or powder
  • spring or filtered water
  • 3 tablespoons lemon juice
  • 1 - 1½ teaspoons salt
  • 1 -2 tablespoons kuzu, dissolved in ¼ cup water
Instructions
  1. Steam beets until tender. Puree until smooth and set aside in a bowl.
  2. Saute the onions and garlic together in olive oil for 3 minutes. Add carrots, basil, oregano, and onion granules/powder. Continue to saute a few minutes.
  3. Add enough water to almost cover the vegetables. Bring to a boil. Reduce the heat. Cook covered until the carrots are tender, about 10 minutes. Do not allow the water to cook completely away.
  4. Put the cooked vegetables into a blender, and then add all remaining ingredients EXCEPT THE BEETS. Blend until smooth. Add more water to the ingredients in the blender so they will blend into a thick sauce.
  5. Place the blended ingredients in a pot. Slowly bring to a boil on a medium-low heat. Careful to avoid bubbling and splattering of the thick sauce. Reduce the heat. Slowly whisk in some of the pureed beets, until you create a reddish color like tomato sauce.
  6. Taste for seasonings and add more salt and/or lemon juice if needed.

These mushroom and brown rice meatballs are the perfect complement to the no-tomato sauce

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No-Uh-Meat-Uh-Balls
 
Pressure cooking the rice by far creates the best consistency for making these balls. Cook the rice with slightly more water to make it softer and stickier. Serve this on top of capellini or other pasta or solo, smothered in "The Great Stromboli" No-Tomato Sauce.
Cuisine: Italian
Serves: 12 meatballs
Ingredients
  • 3 cups pressure-cooked brown rice
  • ½ cup walnuts or pecans, toasted
  • ½ cup bread crumbs (Italian) or puffed brown rice
  • 2 cups sauteed, chopped portabella mushrooms, measured after sautéing
  • ½ cup chopped scallion, roots, white and green parts
  • 2 teaspoons olive oil
  • 2 tablespoons barley miso or red miso
  • ⅓ cup chopped parsley
Instructions
  1. Preheat oven to 350 degrees F.
  2. Break the walnuts into pieces. Warm the oil in a frying pan, and then add the walnuts. Saute briefly.
  3. Add the scallion. Saute briefly until the color turns a brighter green.
  4. Add the miso and saute it with the scallions until the miso is evenly distributed throughout the scallion. Remove from heat.
  5. Place the cooked rice, sauteed scallions, miso, walnuts, portabellas, parsely in a bowl. Mix well. Form the mixture into 1½ inch balls, cupping the mixture with your hands firmly like making a snowball.
  6. Test to make sure the balls hold their shape. Place on a baking sheet and bake for about 15 minutes.
Note:
  1. This recipe can be made gluten-free by using a gluten-free red miso (instead of barley miso) and puffed brown rice (instead of bread crumbs).

 

Add some fresh cooked pasta and a crisp salad and voila! An Italian Feast is born!

italian feast

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