Macrobiotics: Using Leftover Grains

[Guest guest]

This may be obvious to some of you, but it never occurred to me to

add a lot of water to cooked grains and make a soft porridge for

breakfast. Now I use this technique, and sometimes top the porridge

with savory condiments (nori strips, soy sauce, scallions, etc), and

other times sweet ones (dried fruit, cinnamon, etc).

 

Grains cooked this way are akin to the Chinese popular Congee.

 

Ellen

 

* Exported from MasterCook Mac *

 

Using Leftover Grains

 

Recipe By : Good Morning Macrobiotic Breakfast,Aveline Kushi,Wendy Esko

Serving Size : 1 Preparation Time :0:00

Categories : Whole Grains and Porridges Breakfast

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Leftover cooked grains

water to cover

pinch sea salt -- optional

miso -- optional

 

Leftover grains can be reheated to make soft breakfast porridges or

grain soups. It isn't necessary to add more salt if the grains were

already cooked with it. If the grains were previously cooked with

Kombu, you can add a pinch of sea salt or a small amount of pureed

miso for seasoning. To prepare soft porridge, simply place the

leftover grain in a pot or a pressure cooker. Cover with cold water,

place the lid on the pot, and boil for 20-25 minutes or pressure cook

for 15-20 minutes.

 

- - - - - - - - - - - - - - - - - -

 

 

Per serving: 0 Calories; 0g Fat (0% calories from fat); 0g Protein;

0g Carbohydrate; 0mg Cholesterol; 0mg Sodium

 

 

_____