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Macrobiotic Quiche With Brown Rice & Root Vegetable Recipe

Macrobiotic Quiche with Brown Rice & Root Vegetable Recipe
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Serving : 6
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Prepare the ingredients before making Macrobiotic Quiche with Brown Rice & Root Vegetable in your home. Then, follow these steps below to serve Macrobiotic Quiche with Brown Rice & Root Vegetable for your family or friends.

Ingredients: Macrobiotic Quiche with Brown Rice & Root Vegetable

  • 400 ml Brown rice
  • 3 cm Lotus root
  • 100 grams Your choice of mushrooms, such as maitake, shimeji, or shiitake
  • 1/2 Onion
  • 3 cm Carrot
  • 1 tbsp Dried hijiki seaweed
  • 1 Salt and pepper
  • 2 tbsp Vegetable oil (your preferred type)
  • 1 clove Garlic
  • 1 Bay leaf
  • 200 ml Soy milk (for the sauce)
  • 2 1/2 tbsp Saikyo white miso (for the sauce)
  • 1 tbsp Kudzu powder (for the sauce)
  • 100 grams Whole-wheat flour (for the dough)
  • 50 grams Srong bread flour (for the dough)
  • 50 ml Water (for the dough)
  • 50 ml Vegetable oil (your preferred type) (for the dough)

How to Make Macrobiotic Quiche with Brown Rice & Root Vegetable

If you have prepared the ingredients needed, now time to start cooking. There are 11 steps you must follow to make Macrobiotic Quiche with Brown Rice & Root Vegetable in your home by yourself.

    Step 1
  • To make the pie dough: Thoroughly mix together the dry ingredients and add water and oil alternately. Work it in with your fingers.
  • Step 2
  • Check to the moistness of the dough; if you can gather it into a ball, then it's ready. Leave the dough in the fridge for at least 30 minutes. If you prepare the dough up to this stage the day before, it makes things easier.
  • Step 3
  • Line a pie dish with the pie crust and prick holes in the crust with a fork. Bake the crust for 15 minutes at 200°C.
  • Step 4
  • To make the filling: Lightly rinse the brown rice and place in a sieve. Rehydrate the hijiki in water.
  • Step 5
  • Finely chop the lotus root, onion, carrot, and mushrooms. This step is easier if you use a food processor.
  • Step 6
  • Heat the mashed garlic and bay leaf in a pan along with the oil on a low heat until fragrant.
  • Step 7
  • Add the vegetables from Step 5, turn up the heat, and stir-fry. Once the vegetables have become tender, add the brown rice from Step 1 coat it in the oil.
  • Step 8
  • Add 2.5 cups of water and salt and pepper to taste, mix and let the rice cook.
  • Step 9
  • To make the sauce: Add the kudzu powder to the soy milk and mix in well. Then add the white miso and mix well again.
  • Step 10
  • Add the mixture to a small saucepan and cook over a low heat. When the sauce starts to bubble, it's ready.
  • Step 11
  • Pour the rice mixture over the top of the pie crust and the sauce mixture on top of that. Bake for 20 minutes at 200°C to finish.
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