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Macrobiotic Soy Milk Risotto With Rolled Barley And Mixed Grains Recipe

Macrobiotic Soy Milk Risotto with Rolled Barley and Mixed Grains Recipe
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Serving : 2
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Prepare the ingredients before making Macrobiotic Soy Milk Risotto with Rolled Barley and Mixed Grains in your home. Then, follow these steps below to serve Macrobiotic Soy Milk Risotto with Rolled Barley and Mixed Grains for your family or friends.

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

  • 50 grams Rolled barley
  • 50 grams Mixed grains (black rice, glutinous millet, amaranth, etc.)
  • 1 Onion
  • 5 slice Bacon
  • 1 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
  • 1 Salt and pepper
  • 1 Fresh parsley
  • 1 Black pepper
  • 1 as much (to taste) Grated cheese

How to Make Macrobiotic Soy Milk Risotto with Rolled Barley and Mixed Grains

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Macrobiotic Soy Milk Risotto with Rolled Barley and Mixed Grains in your home by yourself.

    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.)
  • Step 8
  • Serve it on a plate, scatter on the fresh parsley, sprinkle black pepper and parmesan cheese to taste. And it's done.
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