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

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, macrobiotic soy milk risotto with rolled barley and mixed grains. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Macrobiotic Soy Milk Risotto with Rolled Barley and Mixed Grains is one of the most favored of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Macrobiotic Soy Milk Risotto with Rolled Barley and Mixed Grains is something that I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook macrobiotic soy milk risotto with rolled barley and mixed grains using 14 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Macrobiotic Soy Milk Risotto with Rolled Barley and Mixed Grains:
  1. Take 50 grams Rolled barley
  2. Prepare 50 grams Mixed grains (black rice, glutinous millet, amaranth, etc.)
  3. Prepare 1 Onion
  4. Take 5 slice Bacon
  5. Take 1 packet King oyster mushrooms (or shimeji, shiitake mushrooms)
  6. Get 2 clove Garlic
  7. Get 500 ml Water
  8. Take 2 tbsp Soup stock granules
  9. Take 200 ml Soy milk
  10. Take 1 tbsp Olive oil
  11. Make ready 1 Salt and pepper
  12. Make ready 1 Fresh parsley
  13. Prepare 1 Black pepper
  14. Take 1 as much (to taste) Grated cheese
Steps 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’s going to wrap this up for this exceptional food macrobiotic soy milk risotto with rolled barley and mixed grains recipe. Thank you very much for your time. I’m confident that you can make this at home. There is 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!